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Pain Poilâne

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Pain Poilâne is a rustic French-style sourdough bread with a crisp golden crust, chewy airy crumb, and naturally tangy flavor, perfect for toast, sandwiches, or serving with butter and cheese.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 6–9 hours
  • Yield: 1 loaf (10–12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan

Ingredients

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

Instructions

  1. In a large bowl, combine bread flour, lukewarm water, sourdough starter, and sea salt until a rough dough forms.
  2. Knead the dough for 8–10 minutes or perform stretch-and-folds every 30 minutes during the first 2 hours.
  3. Cover the bowl and let the dough rise at room temperature for 4–6 hours until slightly puffed and airy.
  4. Turn the dough onto a lightly floured surface and shape it into a round loaf.
  5. Place the loaf seam-side up in a floured proofing basket or towel-lined bowl.
  6. Cover and let rise for 1–2 hours, or refrigerate overnight for deeper flavor.
  7. Preheat oven to 230°C (445°F) with a baking tray or Dutch oven inside.
  8. Transfer loaf onto parchment paper and score the top with a sharp blade.
  9. Bake for 35–40 minutes until deeply golden and crusty.
  10. Cool completely for at least 1 hour before slicing.

Notes

  • Use an active, bubbly sourdough starter for best rise and flavor.
  • Whole wheat or rye flour can replace part of the bread flour for a heartier loaf.
  • Steam in the oven helps create a crisp crust if not using a Dutch oven.
  • Cooling before slicing prevents a gummy crumb texture.
  • Store wrapped in a towel or bread bag for up to 3 days.
  • Freeze sliced bread in an airtight bag for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/pain-poilane/