Poilâne: The Secrets of the World-Famous Bread Bakery by Apollonia Poilâne

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Black pepper pain de mie

    • Jenny on May 17, 2020

      This bread is very easy to make and absolutely delicious. I made it by putting all the ingredients into the dough cycle of a bread machine. Then oiling a Pullman pan and putting the dough in there to rise to about 1 inch over the top of the pan. I didn't wrap the bread in foil or use the lid - but baked at 400 for 30 minutes, then tented with foil to prevent further browning. Perfection.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food52

    Even if you don't think of yourself as a breadmaker, this book will patiently walk you through tried-and-true basics; if you already regularly bake at home, this book will inspire you...

    Full review
  • ISBN 10 132881078X
  • ISBN 13 9781328810786
  • Published Oct 29 2019
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread's "extraordinary quality." Martha Stewart says the P in Poilâne stands for "perfect." For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.

Beyond bread, Apollonia includes recipes for pastries such as the bakery's exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker's day, blending narrative, recipes, and Apollonia's philosophy of bread.



Other cookbooks by this author