Vince wrote:

>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.


--
Well, it is 60% wholemeal -- I wouldn't know where to get high-extraction
flour where I live. It was a tasty loaf, and I'm sure I'll be making it
again, authentic Poilane or no. One of these days when I make good on that
promise to take my wife to France, Poilane will be a stop on the tour, no
doubt, and I'll have an opportunity to sample the real deal.
--
Jeff