"Phil" > wrote in message
om...
>
>
> As I said in a previous post, I recently visited Acme bakery and
> purchased an absolutely delicious whole-wheat boule from them. The
> crumb structure on that bread was perfect, large irregular whole and
> nice and chewy. I don't remember exactly, but in looking at the list
> of ingredients on the package I don't remember seeing the addition of
> gluten or any other flour "strengtheners".
>
> Thoughts? What is Poilane's crumb structure, for those of you lucky
> enough to have eaten on of his loaves?
>
It varies. The loaf is of medium density and not light and fluffy. There
is an overall "background" of 1-2mm holes with, in one example, a modest
number of 3-5mm holes, randomly scattered, and rare 10/15/25mm holes. A
second piece has more 3-5mm holes. I've just measured the pieces I have in
the freezer.
For your next attempt, it might be worthwhile sieving the WW flour with a
fine, kitchen sieve to remove the larger bran particles. Poilne uses a
softer wheat flour than we would normally use and in addition, he uses up to
30% spelt.
I'll send you a couple of photos of the real thing to the e-mail address
above. If it is false, e-mail me gdotdolbyatshawdotca

Graham