Fresh Poilane Loaf – Choice of Whole or Sliced

Poilane is most famous for this round, 1.9kg sourdough traditional style country bread called miche or pain Poilane. The signature loaf is made of 4 ingredients: sourdough, flour, water and sea salt from Guerande. It is a round loaf with a thick, golden crust as it is cooked in a wood-burning oven. It carries the signature mark P for Poilane. Each loaf weighs about 4lbs or 1.9kg (weight may vary as each loaf is handcrafted). Well suited with meats, soft cheeses as well as foie gras or salmon.The size of the slices makes it a good bread for sandwiches.

Lead Time: 1 week for delivery on every Friday (i.e order by previous Thursday)
Storage: In a dry place in the original packaging, designed to strike the balance between too much and not enough air. You can also wrap the loaf in a cloth, preferably linen.
Conservation: Sliced bread dries faster, but whole loaf will last about 5 days after baking. After that it is advised to toast it before eating.
Freezing: You can also place the bread in freezer-proof bags, and freeze halves and quarters of the loaves. The larger the piece, the better. Try to remove as much air as possible from the bag. Freeze for up to 3 months. Defrost at room temperature.

Some recipies
Fresh: with cold meats, rillettes, foie-gras and other delicatessen, cheese or rustic dishes. (check our catalog for some of these items)
Toasted: with foie gras, smoked salmon, meat. For sandwiches or as tartines (sliced bread) with a lot of ingredients, or just plain butter (we suggest to try it with our Echire butter selection)
Cutting:Use a serrated knife with rounded teeth to get a better grip on the bread s crust. Cut it as you prefer, but a finger s width (1cm) is a good standard.

Lionel Poilane was a French boulanger (artisan baker) whose commitment to baking quality bread earned him prestige throughout the world.
Pain Poilane is produced in two main bakeries in Paris. The worldwide supply for Poilne bread comes from a large bakery in Bievres which was built in the 1980s. It makes more than 15,000 loaves per day in wood-burning ovens which are replicas of the ovens used at the Paris shops.