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Pain Poilâne is a famous bread made by one bakery in Paris, the "Maison Poilâne" at 8, rue du Cherche-Midi.
The bread is made from a starter ("levain") and uses Sel Gris (Gray Salt) from the Guérande area in Brittany, 30% Spelt flour, and 15% wheat bran.
It's cooked in a wood-fired oven. The bread is thick and rustic looking, and is slightly dark ("grisâtre".)
History
Founded by Pierre Poilâne who come to Paris in 1932 and opened the bakery in the same place it now is.
A factory was built in 1982 to meet the growing demand. Now (2004) headed by Lionel Poilâne.
Also called:  Pain Poilâne (French)
See Also
Fleur de Sel, French Breads
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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