Poilâne: The Secrets of the World-Famous Bread Bakery Hardcover – Illustrated, October 29, 2019

This is a beautiful book. It is, however, not a book that details a rigorous, pristine process of making starter and baking sourdough bread. Nor does it reveal exactly how the Poilane bakery does it, because the starter's condition changes constantly and the bakers respond to it based on their experience rather than employing formalized solutions.Also, the sourdough recipe in the book is not for experienced sourdough bakers who maintain a starter - it jumpstarts starter with yogurt to make baking sourdough bread at home accessible for a baker who does not already maintain a starter. And finally, the bread recipes are few, as the Poilane bakery's breads are few. Most of the book is devoted to an interesting assortment of simple recipes with complex flavor combinations that can be paired with great bread or that are based in wheat, oats and flours (see photos).These unmet expectations seem to be at the core of the negative reviews posted at the time of this review. It would be a great kindness to the author and Amazon customers if the preview pages showed more of the book's actual contents. I too, based on the preview pages, though the book would be all about sourdough and bread baking tips. Instead, the book explains that sourdough starter is an organic living thing that responds to its environment and that learning how to bake a loaf of Poilane sourdough is a months' long hands-on apprenticeship, so a home baker with a book cannot duplicate the conditions, that process or the learning involved. She does, however, encourage a home baker to do their own experimentation, to adjust measures and to take notes to see how a starter and a bread differ based on the time of year baked and other factors, and to use all the senses in making bread. This is a lovely and important instruction as it, in short, empowers the home baker to cultivate their own expertise.This encouragement is also true to the way bread is made at Poilane - not with a rigorously imposed system that can be detailed for reproduction in a book, but by paying attention and responding. In that respect, the secret of Poilane is indeed revealed - it's just not a formula.I will say if the subtitle of the book was "RECIPES from the world famous bread bakery", rather than "the SECRETS of the world famous bread bakery", some of these confused expectations would likely by avoided, and that is unfortunate. But, the title is the title, and so a more accurate preview of the book's contents would be helpful. Poilane's background and some of the bread making overview is in the book's preview right now, and I have uploaded photos of some of the other recipes to help readers see what makes up the core of the book, as by volume, most of the book is dedicated to recipes that pair with or are influenced by with the bread recipes provided in the first part of the book.This book is a pleasure and it makes a beautiful gift, just not for someone seeking a sourdough manifesto. I will say this though, my time and brain bandwidth constraints are such that maintaining a starter has never appeared feasible or even desirable, it just sounded like a burden. But, this author has created that interest for me, precisely because she does not present a rigorously imposed formula or set of conditions that must be duplicated like a lab, and instead invites paying attention over time and learning what goes into a great bread and how it changes with the seasons. I may now actually cultivate a starter, and furthermore, enjoy it. I hope this review helps this beautiful book to land in hands of cooks and bakers that will also enjoy it.

I have been baking since I was a kid, starting with Mom's books from Julia Child. I started baking sourdough about 15-20 years ago. There was little information available then. I bought a small pamphlet on Amazon, and then discovered an article on Nancy Silverton, written by Julia Child. I bought her book on the breads of La Brea (highly recommended) and most of what Peter Reinhart has written. I have the original Tartine book, and easily a dozen others. When I saw this, though it comes recommended by people I respect a great deal, I thought... Do I need another book about bread? Well, my birthday is coming up, it was a small indulgence, so I bought it, and as it turns out, yes, I did need another book on bread. Trouble is that I now have a third starter going. {They do tend to take over the kitchen.}It could be described as an artisnal book. It is beautiful photographed and produced, bound to be an heirloom. It contains the wisdom of generations of artisan bakers, offered reverently (but not too) by Apallonia Poilane, who has overseen and expanded the bakery started by her grandfather since she was 18. It is full of history, lore, and sound advice from a very knowledgeable baker. I have just made my first loaf, with a 3 day old starter, and am floored! The taste, the texture, the crumb and body... it is just wonderful. I now have 3 starters, one which I have maintained for over 10 years, the other a pure rye. I am not sure I need all three. The bread I made with this starter is the best I have made and honestly, one of the best I have ever had. The fact that you can bake and make wonderful bread with a 3 day old starter is reason enough to get this book. Forget about waiting weeks and throwing away 50 lbs of flour as you nurture your first starter.I could go on, and on... but I won't. Really all I want to say is that even if you feel that you have enough books on bread, you ought to get this one.

The media could not be loaded. I discovered that book following to a masterclasss of Appolonia Poilane. And I looooved it.It is really detailled but bring you far beyong the simple bread recipe. You learn the patience, respect and love for your bread. You learn how to feel, to smell and to listen to a good bread.I know it sounded silly the first time I heard that too but after I gave it a try, I was amazed by it.So enjoy :)

Es mas un libro que cuenta la historia de esta famosa familia de panaderos, incluye la receta de su pan clásico y sobre todo recetas de su restaurante. Vale la pena para complementar la biblioteca del panadero.

Muita emoção com o compartilhamento dessas receitas e da rica história da Poîlane. Estive lá, em Paris e pude provar de seu pão especial, ácido na medida. As pessoas não param de entrar! O livro é imperdível!

I have no words for this excuse of a bread baking book.

Indispensavel para quem gosta de pão