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

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Notes about this book

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Notes about Recipes in this book

  • Croissants

    • twoyolks on February 17, 2021

      I thought the croissants were good but not outstanding. They got a little bit burnt on the bottom and that gave them a slight bitter flavor. The lamination wasn't too difficult. The biggest issue I had was rolling them dough out to a consistent thickness. This led to some normally sized croissants and some very small croissants.

  • 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.

  • Croutons with spirulina

    • mjes on September 12, 2021

      These croutons are a marvelous addition to salad greens in a seafood salad. They reinforce the sea taste in a surprising way.

  • Sweet corn brioche

    • AlineLorieri on December 25, 2020

      This is absolutely delicious! Mine although delicious came out a bit too crumbly for my taste, I'd use baker's flour next time instead of plain flour as it contains more gluten, therefore will hold the texture a little better. Made it for a picnic and not one crumb returned home, it was definitely a hit!

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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
  • Linked ISBNs
  • 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.



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