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Pain Poilâne (Poilâne bread) Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. His father, Pierre Poilâne started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel ...
Pain de campagne ("country bread" in French), also called "French sourdough", [1] is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
Now, Poilâne’s granddaughter Apollonia runs the shop. She says they bake about 40 loaves of signature bread at a time, leaving room in the wood-burning oven for pastries and cookies as well.
Alongside bread baking, he was a celebrity in his own right for and stood as a champion for artisanal craftmanship throughout France. He also cultivated a passion for aeronautics, eventually becoming a helicopter pilot and the President of the Groupement Français de l’Hélicoptère (or G.F.H., the French Helicopter Pilot's Association).
The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) [2] [3] [a] is a sandwich that is a specialty of Nice, France. [5] The sandwich is composed of pain de campagne, a whole wheat bread, enclosing a salade niçoise, [6] a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper.
It gave rise to the so-called Norman pain brié (also, pain de chapître, 'town hall bread'), very similar to candeal. [34] Later the Spanish Tercios brought sobado bread to France, Italy, Flanders and other parts of Europe. The Italian bakers adopted Spanish sobado bread and created its own delicacies, such as coppia ferrarese.
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]
Pain d'épices (French: [pɛ̃ depis]) or pain d'épice (French for 'spice bread') is a French cake or quick bread. Its ingredients, according to Le Dictionnaire de l'Académie française (1694), were "rye flour, honey and spices". [1] In Alsace, a considerable tradition incorporates a pinch of cinnamon.