Well, I made it and was pleased. Thanks, Kenneth. Photos and a write-up are
he http://www.thefreshloaf.com/node/449...ne-style-miche

--
Jeff

"Jeff Miller" wrote in message news:mailman.13.1192248784.79045.rec.food.sourdoug ...
Well, I made it and was pleased. Thanks, Kenneth. Photos and a write-up are
he http://www.thefreshloaf.com/node/449...ne-style-miche

That looks really good, Jeff. But I guess it would be folly to try it with my
scale which weighs to a precision of only 1/4 ounce.

I wonder why everybody calls their bread "Poilane" or "Poilane style"
while it has nothing to do with Poilane's bread.
Poilane bread= flour t80, sea salt, water, ferment from last dough.

"viince" wrote in message
oups.com...
I wonder why everybody calls their bread "Poilane" or "Poilane style"
while it has nothing to do with Poilane's bread.
Poilane bread= flour t80, sea salt, water, ferment from last dough.

Then please give us the real recipe and method!
Graham

That looks really good, Jeff. But I guess it would be folly to try it with
my
scale which weighs to a precision of only 1/4 ounce.

I can loan you one of mine.

On Sat, 13 Oct 2007 11:37:12 -0400, "Jeff Miller"
wrote:

Actually, Kenneth, I'm curious as to the origin of this recipe. Did you
create it yourself or get it from some other source?

And, though I used an older version of your recipe in which you add all the
water on the first day (my machine ate all my email so I was relying on a
Google Groups search -- that was what came up), I see now that I've finally
found the most recent post that you added half the water on Day one and the
other half on Day two. Does it make much of a difference?

Hi Jeff,

I had tried for many years (mostly following variants of the
frequently published 100% whole wheat recipes) but none of
my results came close to the real thing. Then, I gave up,
until we had another trip to France.

That cycle continued until I read an interview with M.
Poilâne in which he mentioned, in passing, that he felt
partially responsible for the increase in spelt production
in France.

As soon as I read that, I moved in the direction you have
seen, and immediately, my results were quite similar to the
bread I had often had in Paris. With some tweaking, I got to
the point that I was very happy with the result.

The only reason I started to split the water was that I had
concerns about the proper fermentation of the very soupy
whole wheat early stage. It was originally so wet that it
separated, and I wanted to try it more "mush"-like.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Jeff Miller wrote:
Well, I made it and was pleased. Thanks, Kenneth. Photos and a write-up
are he
http://www.thefreshloaf.com/node/449...ne-style-miche

Looks nice, but is that red cast an artifact of the camera? Poilane
doesn't have that.

B/

The loaf was a reddish-gold color. The photo is more red than the loaf was,
most likely because of the flash, but there was definitely red in the crust.
--
Jeff

On 10/13/07, Brian Mailman wrote:

Jeff Miller wrote:
Well, I made it and was pleased. Thanks, Kenneth. Photos and a write-up
are he
http://www.thefreshloaf.com/node/449...ne-style-miche

Looks nice, but is that red cast an artifact of the camera? Poilane
doesn't have that.

B/
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Brian Mailman wrote:
Jeff Miller wrote:
Well, I made it and was pleased. Thanks, Kenneth. Photos and a
write-up are he
http://www.thefreshloaf.com/node/449...ne-style-miche

Looks nice, but is that red cast an artifact of the camera? Poilane
doesn't have that.

B/
Red cast?

Norm

--
Posted via a free Usenet account from http://www.teranews.com

Jeff Miller wrote:
The loaf was a reddish-gold color. The photo is more red than the loaf
was, most likely because of the flash, but there was definitely red in
the crust.

OK.

Just for reference, Poilane is more gray-brown, and the crumb is
opalescent in a way.

It's also not so fine-grained. It's not "open," mind, you with holes,
but the texture seems a bit coarser than the picture.

B/

Then please give us the real recipe and method!
Graham

This is basically how they make their bread at Poilane:

Take old dough(from previous mix), make a preferment with it adding
flour and water to it (100 flour, 40 old dough, about 60water) making
it a tight dough.
Leave it for about an hour to proove.
Then mix the main dough, using:
100 flour T80 (a fine wholemeal. If no T80 available, I guess you can
just sieve wholemeal flour)
2 coarse sea salt
30 preferment

Enough water to make a nice dough, not too tight.

Mix for 7mn first speed, put in a wooden box for prooving, about and
hour and half. Scale your dough 2.2Kg, round up, put in a banneton
with lots of flour. proove these for about an hour, or however long it
will take. 15 mn before they are ready to proove, put lots of wood on
your oven, leave the flame warm up the oven for 10mn, then put water
for steam and start loading your oven, slashing the top with a nice P.
Bake for about an hour. When taking out the bottom of bread should be
almost black.
Of course that's if you have a wood oven like them

They don't actually weight the flour like I said there, instead they
weigh the water and have the matching amounts of preferement and salt
to the water weigh, after they just add the flour until the dough is
good. But I recalculated it for the flour weigh because I think it's
easier.

This is what I learnt when I went for a trial at Poilane's
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

Keep up the good work anyway!

On Oct 13, 5:13 am, "Jeff Miller" wrote:
Well, I made it and was pleased. Thanks, Kenneth. Photos and a write-up are
hehttp://www.thefreshloaf.com/node/449...ne-style-miche

--
Jeff

You bread looks very good though! nice crust. looks real yummy!, but
it doesn't really look like Poilane's bread. Yours looks a lot more
Wholemeal! You could try sieving your wholemeal flour to have a less
coarse texture to the bread.

On Oct 15, 5:53 am, viince wrote:
Then please give us the real recipe and method!
Graham

This is basically how they make their bread at Poilane:

Take old dough(from previous mix), make a preferment with it adding
flour and water to it (100 flour, 40 old dough, about 60water) making
it a tight dough.
Leave it for about an hour to proove.
Then mix the main dough, using:
100 flour T80 (a fine wholemeal. If no T80 available, I guess you can
just sieve wholemeal flour)
2 coarse sea salt
30 preferment

Enough water to make a nice dough, not too tight.

Mix for 7mn first speed, put in a wooden box for prooving, about and
hour and half. Scale your dough 2.2Kg, round up, put in a banneton
with lots of flour. proove these for about an hour, or however long it
will take. 15 mn before they are ready to proove, put lots of wood on
your oven, leave the flame warm up the oven for 10mn, then put water
for steam and start loading your oven, slashing the top with a nice P.
Bake for about an hour. When taking out the bottom of bread should be
almost black.
Of course that's if you have a wood oven like them

They don't actually weight the flour like I said there, instead they
weigh the water and have the matching amounts of preferement and salt
to the water weigh, after they just add the flour until the dough is
good. But I recalculated it for the flour weigh because I think it's
easier.

This is what I learnt when I went for a trial at Poilane's
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

Keep up the good work anyway!

Very interesting. Reminds me of Hamelman's book. He does a lot with
pre-ferment stages. And it suggests that the starter is never
refrigerated... :-)

What we do not know is whether or not the flour supplied to the
Poilane bakers is already blended. I assume Poilane has custom flour
so I would not discount the spelt component.

On Mon, 15 Oct 2007 06:09:27 -0700, Will
wrote:

What we do not know is whether or not the flour supplied to the
Poilane bakers is already blended. I assume Poilane has custom flour
so I would not discount the spelt component.

Howdy,

The Poilâne website describes their use of spelt...

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"viince" wrote in message
oups.com...

Then please give us the real recipe and method!
Graham

This is basically how they make their bread at Poilane:

Take old dough(from previous mix), make a preferment with it adding
flour and water to it (100 flour, 40 old dough, about 60water) making
it a tight dough.
Leave it for about an hour to proove.
Then mix the main dough, using:
100 flour T80 (a fine wholemeal. If no T80 available, I guess you can
just sieve wholemeal flour)
2 coarse sea salt
30 preferment

Enough water to make a nice dough, not too tight.

Mix for 7mn first speed, put in a wooden box for prooving, about and
hour and half. Scale your dough 2.2Kg, round up, put in a banneton
with lots of flour. proove these for about an hour, or however long it
will take. 15 mn before they are ready to proove, put lots of wood on
your oven, leave the flame warm up the oven for 10mn, then put water
for steam and start loading your oven, slashing the top with a nice P.
Bake for about an hour. When taking out the bottom of bread should be
almost black.
Of course that's if you have a wood oven like them

They don't actually weight the flour like I said there, instead they
weigh the water and have the matching amounts of preferement and salt
to the water weigh, after they just add the flour until the dough is
good. But I recalculated it for the flour weigh because I think it's
easier.

This is what I learnt when I went for a trial at Poilane's
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

Keep up the good work anyway!


Many thanks! I've saved it to try during one of those depressing, snowed in
days this winter!
Graham