Kenneth's Poilane
 

Brian Mailman wrote:
> viince wrote:
>
>
>> ...And I just think people sometimes are trying so hard to find
>> complicated ways to make their bread, while it can be so simple....
>>
>
> Many of those people have rather undernourished egos, and need to feel
> they're better at something than anyone else, by making it so
> complicated (and expensive).
>
>
If that's so - just let them... who cares? Another ego.

s.

Kenneth's Poilane
 

> 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... :-)

I've been keeping mine between 64-70 F and have noticed a difference
in the flavor of the bread which I find favorable. It seems to have a
fuller flavor and pleasant lingering finish. This might, however, be
the result of other variables I am overlooking. What are your
experiences with keeping your starter at different temperatures?

> 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.- Hide quoted text -

I've been dabbling in spelt here and there since I tried Ken Forkish's
bread in Portland, OR. My understanding is that he is also a fan of
Pain Poilane. I haven't had the latter, but Ken's bread has a
wonderful creamy mouth feel that I attribute to the spelt. I'm
endeavoring lately to discern the difference in the bread from
addition of spelt in the final mix and that of the starter maintained
with a portion of spelt.

-erich

Kenneth's Poilane
 

> In considering baker qualities, should we not also include purity of heart?

I experimented with that. I hoped to choke my family to death by using
my heart to focus "pure" hatred into the bread during every step of
production. My wife cleared her throat once during dinner, but that
was about all.

-Erich

Kenneth's Poilane
 

For those who are interested to see how the bread is made in Poilane
bakery:

http://www.youtube.com/watch?v=b6vG06VStu4

It's in french though.

To sum up what the guy says in the 6minutes of the interview:
"I like to make bread it is very nice, it is very tasty and nice to
make bread blablabla I like it blablabla nice one"

I'm taking the mick but it's actually really interesting I think to
watch.

And as you can see as I said they only weigh the salt. For the rest
they use their super skillz. ;)

Kenneth's Poilane
 

"viince" > wrote in message ups.com...

> It's in french though. To sum up what the guy says in the 6
> minutes of the interview: "I like to make bread it is very nice,
> it is very tasty and nice to make bread blablabla I like it
> blablabla nice one"

It is always nice to find someone fluent in the french language.

> And as you can see as I said they only weigh the salt.

Yeah, well I don't even weigh that. And (one very significant
thing): when it comes to baking, it is done here in an oven that
came 50 or 60 years ago in a Kenmore kitchen range which
today has a negative cash value it would cost $$$ to have it
hauled away.

I don't suppose that Poilne bakers, or Kenneth, could say that.
(Their ovens could raise matzo dough.)

--
Diicky