Pain Poilâne
A traditional sourdough bread from Paris, known for its dense crumb and tangy flavour.
About this dish
French cuisineIngredients
- 500g whole wheat flour
- 300ml water
- 100g sourdough starter
- 10g salt
Description
Created in the 1930s by Lionel Poilâne, this rustic sourdough is made with whole wheat flour and natural fermentation.
Instructions
- Mix all ingredients and knead. Let rise for 4–6 hours.
- Shape into a round loaf and let rest for 1 hour.
- Bake at 220°C for 35–40 minutes until crusty and dark.