"How to make bread" with Apollonia Poilâne

in conversation with Pamela Druckerman
Apollonia Poilâne's recipe for homemade loaves:
500g of wheat flour
10g of yeast
12g of salt
450mL of lukewarm water
Mix all the ingredients by hand in a bowl. Turn to a wooden board or floured kitchen counter to shape into a ball.
Leave to rest at room temperature around 45min in the bowl, covered in linen.
Divide the loaf in two and shape two loaves. Place them on a baking sheet and cover with a kitchen cloth.
Leave to rest 1h45. 1h30 in, light up the oven at 220-230°C/ Gas mark 7-8
Brush a little water at the top of the loaves and bake for around 20min.
recorded March 25, 2020
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[@HP_____]

She's wonderful. The way she describes at the end about listening to the sound or "singing" of the loafs is beautiful! She's an artist!

[@sewingbox5635]

I really enjoyed this video. Apollonia is a wonderful teacher, explaining not only how to bake the bread, but how to understand it! The explanation was very personal. I hope to visit the shop and enjoy her bread one day. The question and answer session at the end of the video was a nice conclusion. Thank you!

[@jenniferaduda2133]

Thank you

[@mariarugolo2487]

So much learned just listening and watching. Your love for your craft is evident. Thank you for sharing so much. I am excited to get to know the bread I am making. Up to now I have only followed a recipe hoping for success all without the understanding. You have changed that for me.

[@tinasalazar7510]

Such a high hydration dough! Professional!

[@franniethorpe5650]

Everything is beautiful about you, your video and your bread. One video an I'm hooked!! I've subscribed .

[@gianfrancobolla6658]

CHI mangia bene sta molto vicino a dio. Thank you. Ciao franco

[@yevtazetdinova4107]

Pure enjoyment how easy it is to make a bread , even if you have never done it before! Amazing 😊

[@Adam.P]

Not as easy as it looks. Takes years of practice and fine tuning. I've worked in a French Bakery in Quebec and can tell you many factors go into what you get as a final result.

[@pandemoniumu7115]

Glad you liked it!!

[@peekaboo9400]

I hope to experience a passion for something like the one you have for bread-making. Your parents must be smiling ear to ear from heaven above.

[@timothymitchell8310]

Nice video! I’m living in Japan and they have wonderful French breads. I have not knowingly had any other French style breads. In the past, when I’ve used American flours, I did not wow over the taste and texture but, I loved the smell. Is it possible to get French tasting bread using American flours?

[@islandbhoi]

Hello, what kind of year do you use here? Thank you/merci

[@nancypahl7755]

Test for doneness by using temperature probe. 190 tp 210 degrees F is done. tapping may not be a good indicator.

[@-DIEU-TE-CHERCHE-9923]

Super Vidéo Merci pour votre aide, Connaissez vous le pain du Ciel ? Clic sur le Smiley

[@goestocollege]

The recipe attached is half the flour in her cookbook. How can this hydration level be right?

[@sylviacarlson3561]

Hello Apollonia, I bought your book "Poilane." Although it is a beautiful book, I was disappointed that you did not share your family's Sourdough bread recipe, but only the "Poilane-style Sourdough" which calls for Active Dry Yeast. No authentic Sourdough baker here in the states would ever dream of using conventional yeast. That is the whole point - to make use of the wild yeast. You stated in the previous pages that at Poilane you only use Bread, salt, water and flour to make Sourdough, so why add the active yeast? I have no problem with the time it takes to make Sourdough. I've been baking it for over a year now regularly. I wish that you would have trusted your readers with your authentic recipe instead of using the sped up one. I'm not sure how your Grandfather would feel about that.

[@krumbsbakery154]

oh please, plenty of sourdough recipes on-line. she does not owe you her 'family's' secret recipe which has kept them in business for decades

[@hermansohier7643]

You can buy a bread of Apollonia and feed your starter every day with a bit of bread.But a starter is just flower and water.You can use whatever flower you want.

[@charliedovlander1269]

So weird. She doesnt sound french or american. Bit of both

[@ninapetrenko7947]

That bread doesn’t look good!

[@chinchansay2012]

Why can't you just appreciate the hard work put in baking by her instead of criticising! Such hollow brain you got young lady!