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Poilâne's Rye bread, Ten Ways to Prepare It

Poilâne's Rye bread, Ten Ways to Prepare It

de Apollonia Poilâne
Collection Dix façons de préparer

8

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“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” - M.F.K. Fischer

There are essentially two types of flour from which we make bread in France: wheat and rye.
Rye contains less gluten than wheat, making it more difficult to master its baking, but the taste is worth the effort. You may distinguish hints of roasted hay or honey in our rye bread.
In parts of France, the rye culture dominates that of wheat. And legend has it that it’s
a piece of rye bread forgotten by a shepherd in a cave that made the first blue cheese.
Paradoxically, rye bread is often associated with seafood, far from the regions in which it’s grown. For me, rye can also accommodate sweet flavors, especially chocolate, or even the acidity of citrus fruits. These are some of the associations I suggest you discover.

Les dix recettes

- Baked Artichokes
- Rye Puree
- Potato Rosette
- Quince Stuffing
- Mille Feuilles From the Sea
- Fried Fish
- Fish Terrine
- Edible Cappucino
- Sushi à l’Orange
- Chocolate Cake

Caractéristiques du livre

Année de parution : 2015
Editeur : Les Editions de l'Epure

Autour de : Poilâne's Rye bread, Ten Ways to Prepare It



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