I’ve been baking daily using the Tartine Bread method and I’m really pleased with the results. Each day I’ve been trying a different mix of flour, starting with the suggested 90% white / 10% wholemeal, testing varying amounts of white flour, grey flour, wholemeal and rye (up to 10%). The technique holds up well for all these combinations, so I decided to push on with my original goal of producing something similar to a Pain Poilane.
The snippet I had from Wikipedia was that Pain Poilane is 70% grey flour and 30% spelt, which was as good a starting point as any. I found spelt flour (farine d’épeautre) at one of the Bio stores nearby, but was a little put off by the price (over double the cost of wheat or rye).
Due to the extra expense of the spelt flour, a part of me was hoping the difference in taste would be negligible (as the recipe was tasting pretty good already). But it was a hit, and has had the best reviews from all the family. So great for the taste, but a shame about the price. Now I need to find a local mill that can offer a better price if I’m buying larger quantities.