Pain Poilâne is a rustic French-style sourdough loaf with a deeply crisp crust, a chewy airy crumb, and a naturally tangy flavor. Made with simple ingredients, this bread is perfect for breakfast toast, sandwiches, soups, cheese boards, or serving warm with butter and jam.

Why You’ll Love This Recipe

This Pain Poilâne recipe uses only four basic ingredients, yet it creates a bakery-style loaf with rich flavor and beautiful texture. The sourdough starter gives the bread its signature depth, while the long rise helps develop an open crumb and crisp crust. It is simple, traditional, and rewarding to make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g bread flour or strong white flour
• 350 ml lukewarm water
• 100 g active sourdough starter
• 10 g fine sea salt

Directions

1. In a large bowl, combine the flour, water, sourdough starter, and salt. Mix until a rough dough forms.
2. Knead the dough for 8–10 minutes, or use stretch-and-folds every 30 minutes during the first 2 hours of rising.
3. Cover the bowl and let the dough rise at room temperature for 4–6 hours, until it looks slightly puffed and airy.
4. Turn the dough onto a lightly floured surface and shape it into a round loaf.
5. Place the dough seam-side up in a floured proofing basket or bowl lined with a clean towel.
6. Cover and let rise again for 1–2 hours, or refrigerate overnight for deeper flavor.
7. Preheat the oven to 230°C. Place a baking tray or Dutch oven inside while heating.
8. Transfer the loaf onto parchment paper, score the top, and bake for 35–40 minutes until deeply golden and crusty.
9. Let the bread cool for at least 1 hour before slicing.

Servings and timing

This recipe makes 1 round loaf, about 10–12 slices.

Prep time: 20 minutes
Rise time: 5–8 hours, or overnight
Bake time: 35–40 minutes
Total time: about 6–9 hours

Variations

Use whole wheat flour for a heartier loaf, replacing up to 150 g of the white flour. Add seeds such as sesame, sunflower, or flax for extra texture. For a darker rustic flavor, use a mix of bread flour and rye flour.

Storage/Reheating

Store Pain Poilâne at room temperature in a bread bag or wrapped in a clean towel for up to 3 days. Avoid sealing it tightly in plastic, as this can soften the crust.

To reheat, place slices in a toaster or warm the loaf in a 180°C oven for 8–10 minutes. This helps refresh the crust and soften the crumb.

FAQs

Can I use all-purpose flour?

Yes, but bread flour gives a better rise and chewier texture.

Does the sourdough starter need to be active?

Yes, it should be bubbly and recently fed for the best result.

Can I let the dough rise overnight?

Yes, refrigerating overnight improves flavor and makes the dough easier to handle.

Why is my bread dense?

The dough may need more rising time, or the starter may not be strong enough.

Can I bake this without a Dutch oven?

Yes, use a hot baking tray and place a tray of water in the oven for steam.

How do I know the bread is done?

The crust should be deep golden, and the loaf should sound hollow when tapped.

Can I freeze Pain Poilâne?

Yes, slice it first, then freeze in an airtight bag for up to 2 months.

Why should I cool it before slicing?

Cooling lets the crumb set properly and prevents a gummy texture.

Can I add herbs?

Yes, rosemary or thyme can be added for a savory variation.

Is this bread good for sandwiches?

Yes, it works beautifully for sandwiches, toast, and open-faced tartines.

Conclusion

Pain Poilâne is a classic rustic sourdough loaf that proves simple ingredients can create incredible flavor. With its crisp crust, airy crumb, and naturally tangy taste, it is a beautiful homemade bread worth making again and again.

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