Now, you don’t even need to pay those hefty courier fees to get your Parisian bread fix: you can make it yourself.
If you’re a bread lover, a Francophile, or both, then you’ve heard of Poilâne. It began as a humble bakery opened in 1932 on a sleepy corner of Paris’ romantic Saint-Germain-des-Prés—when the Left Bank was the Left Bank! There, Pierre Poilâne created beautiful breads using traditional techniques, selling sourdough boules to impoverished artists in exchange for paintings of bread.
It’s worth noting that this isn’t any kind of simplified guide—despite having just four ingredients plus yeast, the recipe for Poilâne’s world-famous sourdough is precisely nine pages long. To be fair, those nine pages include three pages of actual instructions ; three pages of tips ; and a very French three pages about the philosophy and poetry of sourdough .
Just how many things you can do with a piece of bread… My father’s bread sandwich recipe is dear to me because it reflects his passion but also his humor of using bread as a filling! The idea for this book started with a loaf of bread I kept fresh for over 10 days . Whereas I generally suggest that my patrons eat our loaves within 3 to 5 days, I realized just how beautiful and powerful our wheat sourdough loaf is. I wanted to profess my love for my bread and share just how special it is and how many different ways bread can be used in cooking. I reworked recipes I made at home, and also imagined new ones as I made more discoveries.
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