Poilâne is the original sourdough country loaf, the same kind that has been eaten in France for centuries, before the famous French baguette, which only appeared in the 19th century.
Poilâne bread is made of four ingredients: pure water, stone-ground flour, sea salt from Guérande and leaven.
Guérande sea salt is world renowned for its richness of minerals and flavor.
Poilâne is selecting the best varieties of wheats. They are specially stoned ground in order to retain the wheat germ, which contains a nutrient rich oil, but also to ensure eliminating the part of wheat bran, which may contain impurities. Thanks to this process, the wheat grain is preserved, with its high nutritional value.
The leaven is a piece of dough coming from a previous batch and used as a natural rising agent.
Thanks to the result of this natural fermentation, Poilâne bread is acquiring a better digestibility, and that's why we are calling it "sourdough".
All the loaves are baked in wood burning brick ovens, only fed with waste wood, which cannot be used for any other industry: Poilâne could be considered as a sustainable bakery.
Description: thick crusted bread with a dense crumb, greyish brown color, slight tanginess, due to the natural fermentation from leaven.
Serving suggestions: great with a quality butter, honey, fruits jams, open face sandwiches, toasted on one side. Fantastic with smoked salmon and foie gras !