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Pain Poilane - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Pain Poilane

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  • Pain Poilane

    Sorry I am trickling my photos out through limited Internet time. Here are a couple of pictures of Pain Poilane -- from the crust to the packaging and the crumb.

    It is very, very nice bread. It is naturally risen and whole wheat. It is very nutty in flavor, and it has a moist crumb, with a pretty dense whole structure; though the holes are well defined. The crust is crunchy, though not too thick. It is a deep brown. I have read that is can last for days and days -- and my experience shows that it's true. We've eat it for lunch, dinner and the breakfast toast over the past 2-3 days. It just seems to stay fresh; goes great with a boiled egg.

    The loaves are at least 4lbs, and you can buy them by weight. They are also pre-sliced, where you can pull off one piece at time. Why do they slice it?

    Jim, I have read the stories that movie stars have it flown around the world every day -- though Robert DiNiro was new to me. I also read that this is the only bread in France which is named after the baker, not a specific type of bread.

    What do you think guys? A signature bread?
    James
    Pizza Ovens
    Outdoor Fireplaces
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