To all,

I was intrigued by the grain mixture in Kenneth Sole's "Poilane" recipe
posted a couple of weeks ago. I made the bread this afternoon per the recipe
(copied below) with the exception of reducing the salt slightly. I used 12
grams. No health concerns; just Wisconsin water is pretty minerally to begin
with.

My starter was one I built up from fresh rye last year using Laurel
Robertson's Desem method. Briefly, one combines sufficient water and flour
to make a soft golf ball. Refresh the golf ball every 24 to 48 hours for a
week or two. This results in a mild "levain" style starter, not a
particularly "sour" starter.

Back to the bread... The bread is absolutely excellent. Better, in fact,
than any whole grain effort I've produced in a long, long while. The flavor
lingers for about 10 minutes in the mouth after you've eaten it.

For those of who mill their own flours and can get the required spelt and
rye I recommend this without reservation. It's going in my regular rotation
immediately.

You might consider baking a loaf of this truly noble bread in memory of
Nancy Silverton. According the what we've read lately, she's answered the
siren's call.

Will


Kenneth's notes:


Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat,
ferment at 69F.

Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt
flour, 20g salt.

Knead fully, then refrigerate 24 hours. Then, form boule, ferment at
69F for 5 hours.

Slash, then bake at 490F for 35 minutes, the first 15 minutes with
steam...