After bringing my starter in from the cold he's had a few very active days on the counter-top. Inspired by the Poilane Masterclass I baked her signature Poilane style wheat loaf. It's a very low hydration, very high levain hearty loaf. The wheat really shines in this loaf and the crumb is firm and hearty. The crust is thick and crunchy. Grandma and Mom would have been happy.. as am I! She talks about keeping the bread wrapped in linen so I'm going to try that this week and see how it dries out.
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She’s a beaut Frank, well done. That looks like a classic Poilane loaf. I’ll be interested to hear how it eats.
Benny
Thanks Benny. What's really interesting is how this recipe profiles the whole wheat. It really comes through in both the taste and smell. The crumb is a bit drier than many of the breads I've baked this past year. But I think that's what helps to really bring out that flavour and aroma. It calls for 20 minutes lid on and 35 lid off. I think next time I'll bake it 25 minutes lid off and see how much of a difference that makes. My impression is that this bread is meant to be eating with food - be it butter, sauces, whatever. It's very satisfying. Enjoy.. and PS. Yes, bake that chocolate cake with brown sugar. I can't stop eating it. !!
“ bake that chocolate cake with brown sugar. I can't stop eating it. !!”
That’s what I’m afraid of!
It's ok.. Life has to be worth living and chocolate is the gateway drug to it all making sense!! I just went for a long bike ride. It'll be gone before I go to bed! :p
That looks great! I can smell it from here!