A goal: baking the perfect sourdough boule

Poilane loaf © by grongar

While we’re counting down to moving day, I thought it would be a good exercise to post about some goals; just a few of things I’d like to achieve in our newly configured way of life.

Once we know what we’d like to achieve, we can organise our life around those goals to give us the best chance of success. It sounds obvious, but I believe it requires a conscious effort to make something like this happen.

Goal 1 (though they’re not in order of priority): Baking the perfect sourdough boule

Early efforts - much to learn

These days I can knock up an average loaf of bread without looking at a recipe so I’m happy I’ve developed the basic bread-making skills. But with bit more time, I’d like  to make something really good. Sourdough, however, is a special kind of baking I’ve never managed to fit into the 9-5 office job way of life.

So I’m aiming high… Poilâne high.

I’m not kidding myself that I can equal their 80 years of expertise, but their sourdough is the best I’ve ever tested, so I’ll point my efforts in their direction. And if it takes a lifetime of trial and error to get 80% of the way there, I’d say that’s time well spent.

So far, I have this to go on:

Poilâne is most famous for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as wholewheat but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne’s own website, the dough also contains 30% spelt, an ancestor of wheat.

And I have a source of grey flour and spelt.

More goals coming soon.

Shake out.

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