On Mon, 15 Oct 2007 10:53:05 -0000, viince
wrote:

I know it is pretty disapointing, all these dreams of long
fermentation, and technology of baking, there's nothing like that
there. I'm not saying their bread is not good, it's really good bread,
but it's far from being the best. That's why it makes me laugh when I
see people exchanging Poilane recipes and Poilane starters on the
internet

Howdy,

It is nice to hear that it makes you laugh, but your
comments above include the very reason for the behavior that
amuses you.

It is certainly true that commercial bakers often have
access to tools and techniques that home bakers lack.

But (particularly with regard to technique) home bakers
often have resources that commercial bakers do not, or at
least, would prefer not, to use. Very long fermentation is
probably the most obvious of those. If commercial bakers do
it, their costs soar. For home bakers, there is no such
cost.

As you have said, the Poilâne loaf is "far from being the
best."

That would seem to leave some room for improvement. How
better to do that than by experimenting with different
approaches?

And regarding the starter:

Though they no longer do it, years ago, folks at the Poilâne
bakery were happy to offer home-baker customers a pinch of
their levain.

It certainly makes sense to me that it would be shared with
others interested in having it.

All the best,
--
Kenneth

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