web analytics
Pain Poilane - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Pain Poilane

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pain Poilane

    Sorry I am trickling my photos out through limited Internet time. Here are a couple of pictures of Pain Poilane -- from the crust to the packaging and the crumb.

    It is very, very nice bread. It is naturally risen and whole wheat. It is very nutty in flavor, and it has a moist crumb, with a pretty dense whole structure; though the holes are well defined. The crust is crunchy, though not too thick. It is a deep brown. I have read that is can last for days and days -- and my experience shows that it's true. We've eat it for lunch, dinner and the breakfast toast over the past 2-3 days. It just seems to stay fresh; goes great with a boiled egg.

    The loaves are at least 4lbs, and you can buy them by weight. They are also pre-sliced, where you can pull off one piece at time. Why do they slice it?

    Jim, I have read the stories that movie stars have it flown around the world every day -- though Robert DiNiro was new to me. I also read that this is the only bread in France which is named after the baker, not a specific type of bread.

    What do you think guys? A signature bread?
    James
    Pizza Ovens
    Outdoor Fireplaces
Working...
X