The Poilane signature loaf is made of 4 ingredients: sourdough, stone-ground wheat flour, and sea salt from Guerande. It is a round loaf with a thick, golden crust as it is cooked in Poilane's traditional wood-fired ovens. Each loaf carries the signature P of Poilane.
Well suited with meats and soft cheeses, as well as delicacies such as foie gras or salmon. When sliced it makes a good bread for sandwiches.
Each Poilane loaf weighs about 1.9kg (weight may vary as each loaf is handcrafted).
Bread is a true daily companion, contributing to a complete and diversified diet throughout the year. Over the seasons, by combining grains and dishes, it awakens your taste buds and enhances your meals, from the simplest to the most refined, yearly around!
Tips to conserve Poilane loaf:
For long term storage, a freezer is a handy option. By subjecting bread to very low temperatures the retrogradation process can be mostly halted, preventing the migration of moisture out of starches and their subsequent recrystallization. This means a cooled loaf can be frozen whole or sliced completely and then the slices are frozen independently (my preference) or few slices together in a ziploc bag.
Freezing individual slices of bread is a great way to get the best of both worlds: conveniently sliced bread that can be reheated at a moment's notice that also keeps for a very long time in the freezer (I've done a month or so, but this could probably go longer). When reheated, the bread comes out like freshly baked bread that's perfectly toasted.