| Name: Pain Poilâne | Ingredients: Whole Wheat Flour, Salt, Active Dry Yeast, Warm Water, Cornmeal, Wheat Bran, All-Purpose Flour, Butter |
| Measurements: 1.5 cups, 1.5 tsp, 0.5 tsp, 1.5 cups, 3 tbsp, 2 tbsp, 2 tbsp, 1 tbsp | Serves: 6 |
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About Pain Poilâne
Meet the incredible Pain Poilâne, a sturdy, distinctly flavored bread with an earthy aroma that will add a unique character to your meals. Nestled in the heart of France’s rustic baking tradition, Pain Poilâne is renowned for its hearty whole wheat flavor and a crusty exterior protecting a soft, moist inner crumb. A splendid blend of whole wheat flour, a hint of salt, and active dry yeast, activated by adding warm water creates an exquisitely balanced loaf that’s a joy on the palate.
Handcrafting the Magnificent
Ready to recreate this culinary masterpiece at your home? The secret lies not only in the combination of high-quality ingredients but also in the process adopted. Begin by activating the yeast in warm water, assuring the right temperature of 100° to 110°. This bread, adorned with a pinch of wheat bran, and dusted with all-purpose flour and cornmeal, requires delicate handling and attention to details during the shaping and baking process. Of course, for those preferring a sinful twist, adding a dash of butter while baking Pain Poilâne will further accentuate its wholesome flavors.
The Alluring Pairings
Enjoying the wholesome goodness of Pain Poilâne should not be limited to the breakfast table. This delightfully versatile bread pairs beautifully with a range of gastronomic wonders. Call it the soul-sister of the lovable Country Bread, but Pain Poilâne brings its own unique charisma to the platter. Create magic at the dining table by teaming this bread with a heartening bowl of Beef Bourguignon or any of your favorite soups or casseroles.
Treat yourself and the loved ones to Pain Poilâne sandwiches or tartines, with a spread of your preferred cheese or cold cut meats. Conquer the brunch scene by using Pain Poilâne to create an unforgettable French toast, or make everyone’s snack time more delightful by turning this bread into crostinis or croutons, generously topped with your favorite dips or spreads.
Moving ahead, you’ll find that this majestic bread acts like an edible canvas going beyond the confines of traditional pairings, allowing you to create your own rich palate of culinary expressions.
What You’ll Need
- 1.5 cups of Whole Wheat Flour
- 1.5 tsp of Salt
- 0.5 tsp of Active Dry Yeast
- 1.5 cups of Warm Water (100° to 110°)
- 3 tbsp of Cornmeal
- 2 tbsp of Wheat Bran
- 2 tbsp of All-Purpose Flour
- 1 tbsp of Butter (Optional)
Method
Step One
To start with, gather all ingredients needed for the Pain Poilâne. This includes whole wheat flour, salt, active dry yeast, warm water, cornmeal, wheat bran, all-purpose flour, and optional butter.
Step Two
Combine the whole wheat flour, salt and active dry yeast in a large bowl. Mix them together until they are well integrated.
Step Three
Gradually add the warm water to the mixture while stirring constantly. Continue to stir until a sticky dough begins to form.
Step Four
Scatter a clean, flat surface with the cornmeal. Place your dough on this surface and knead it for approximately 10 minutes. Your aim is to achieve an elastic and smooth dough.
Step Five
Lightly grease a large bowl with the optional butter. Place your dough in this bowl, and cover it with a damp cloth. Set it aside in a warm place for it to rise. This process should take about two hours, or until it’s doubled in volume.
Step Six
Once risen, take the dough out of the bowl and punch it down to remove any excess air. Form it into a loaf shape, and place it on a baking sheet sprinkled with wheat bran.
Step Seven
Allow the loaf to rest covered with a damp cloth for another rising period of about 40 minutes. Meanwhile, preheat your oven to 475° F (245° C).
Step Eight
Before baking, dust the top of the loaf with all-purpose flour. Place the bread into the preheated oven, and bake it for approximately 25 to 30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.
Step Nine
Allow your Pain Poilâne to cool on a wire rack before slicing and serving. Enjoy the delicious homemade French sourdough bread!
