Poilâne: The Secrets of the World-Famous Bread Bakery

Poilâne: The Secrets of the World-Famous Bread Bakery

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"From various perspectives, the great bread we have now in the United States exists on account of Poilâne. Poilâne pastry shop and the Poilâne family have upset the manner in which we consider bread, and it is profoundly significant that we safeguard and gain from their heritage."

— Alice Waters, from the foreword

To food darlings the world more than, an outing to Paris isn't finished without a visit to Poilâne. Ina Garten raves about the bread's "exceptional quality." Martha Stewart says the P in Poilâne means "great." For the first run through, Poilâne gives point by point directions so dough punchers can replicate its special "embrace estimated" sourdough portions at home, just as the pastry kitchen's other much-adored breads and cakes. It recounts to the account of how Apollonia Poilâne, the third-age dough puncher and proprietor, assumed control over the worldwide business at age eighteen and controlled it into the future as a Harvard University green bean after her folks were murdered in a helicopter crash.

Past bread, Apollonia incorporates plans for cakes, for example, the pastry kitchen's flawless however unfussy tarts and margarine treats. In plans that utilization bread as a fixing, she tells the best way to make the most from a portion, from hull to piece. In still different dishes, she investigates the universe of grains: rice, corn, grain, oats, and millet. From sunup to twilight, Poilâne follows the hours in a dough puncher's day, mixing story, plans, and Apollonia's way of thinking of bread.

About the Author
APOLLONIA POILANE, the 35-year-old CEO of Poilâne, began life cradled in a crib made from a bread basket. She has expanded the business internationally, and Poilâne now ships to more than 5,000 loaves to forty countries. Poilâne has six bakehouses in Paris, London, and Antwerp.

Any home baker will only be able to imitate making the classic loaf. Duplicating would entail opening a bakery dedicated to sourdough baking. The master starter uses yogurt to quickly get you baking. If you want to bake a loaf in 3 days this will get you there. Continue to feed the starter and you will not have to add the instant yeast when baking. After 3 days there is not a natural levin that will be ready to raise a loaf. Many production bakeries will still add instant yeast to their sourdough to guarantee a predictable production schedule.On to the book. It is not loaded with bread recipes. I'm thankful for that. It does give you a bunch of recipes to use bread in though. The pictures are nice. -Seth Godin

Honestly, the hatred expressed in some reviews seems to me completely excessive. The book is filled with interesting tips and suggestions which if read properly could enhance anybody's bread baking. Admittedly, it is not a primer on how to make good sourdough bread; people in search of that would do far better with either Jeffrey Hamelman or any of the Tartine books. But the ways forward it offers in reusing old bread, making breadcrumbs, and constructing tartines and other bread-based foods are well worth the purchase price. There are also excellent essays on bread to be enjoyed. -Purkiss 

I was in Paris for a speech, and visited Poilane, a bakery much smaller than its reputation would lead you to believe. I was hoping to take home an unbaked kilo of dough, a sourdough, one that I could use to spawn hundreds of new loaves over the years.Proud of my sneakiness, I began by ordering $30 worth of loaves and tarts. And then, offhandedly said, “and an unbaked loaf please.”The clerks would have none of this. It was impossible, it wasn’t done, it wasn’t permitted.Bluffing, I said, “I’m confident that M. Poilane would be okay with it.”On cue, a door behind the counter opened and a handsome man, dressed in a smock, came out to introduce himself. Even before he spoke, I could see the sparkle in his smile, and I figured we would hit it off.Instead of shooing me away, he invited me into his office. We spent two or three hours together that day, talking about his work. He showed me his huge library on the history of bread and we hung out in the basement, where it was over 100 degrees because of the wood-burning ovens. He sent me home with 2 kilos of unbaked dough. I kept that starter alive for years.Lionel understood that bread shared wasn’t bread lost. That no one was going to be able to steal his sourdough, even if they grew their own version at home. Over several years, he and I got together for long lunches in Paris when I was in town for a speech. I taught him about the internet, and he taught me about the magical intersection between generosity and idiosyncracy. -Rammyson 

Download Ebook Poilâne: The Secrets of the World-Famous Bread Bakery | 10 Mb | Pages 288 | EPUB | 2019

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