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

Jeff Miller wrote:
> 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.

Yar, looks good. Just not like a Poilane loaf.

> 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

In Paris, it's odd that on the Left Bank, you don't see it anywhere. On
the Right Bank, it's advertised in the windows that they use it in their
tartines/croques.

B/