Poilâne Bread

• For 1 people
• Preparation time (dont cuisson) : 720 minutes
• Cooking time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Levain
  • Rye flour : 100 grams
  • Water (lukewarm) : 100 milliliters
  • Sourdough starter : 20 grams
• Bread Dough
  • Bread flour : 400 grams
  • Water (lukewarm) : 300 milliliters
  • Salt : 10 grams

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Steps

• Mix the levain ingredients in a bowl until well combined. Cover with a clean cloth and let it ferment at room temperature for 12 hours.
• Prepare the Bread Dough
• In a large mixing bowl, combine the bread flour and water. Mix until a shaggy dough forms.
• Add the levain and salt to the dough. Mix well until all the ingredients are fully incorporated.
• Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
• Place the dough in a clean bowl, cover with a cloth, and let it rise at room temperature for 2 hours.
• Shape and Proof the Bread
• Gently deflate the risen dough and shape it into a round loaf.
• Place the shaped dough on a baking sheet lined with parchment paper.
• Cover the dough with a cloth and let it proof for 2 hours, or until it has doubled in size.
• Bake the Bread
• Preheat the oven to 450°F (230°C).
• Score the top of the proofed bread with a sharp knife or razor blade.
• Place the bread in the preheated oven and bake for 15 minutes.
• Reduce the oven temperature to 400°F (200°C) and continue baking for another 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
• Remove the bread from the oven and let it cool on a wire rack before slicing.

Tips

• Use a kitchen scale to measure the ingredients accurately for the best results.
• Make sure the water used for the levain and bread dough is lukewarm, as it helps activate the yeast.

Information

• Poilâne bread is a traditional French sourdough bread known for its thick crust and dense, chewy texture.
• The long fermentation process of the levain gives the bread its distinct flavor and aroma.