A friend recently brought me a bag of flour from Poilane in Paris. I had never made a boule, but I did with this flour. I used 90% and 10% KA whole wheat flour, and used my home made leaven, no commercial yeast. It came out great, tasting like a whole wheat bread though. I'm curious, what do you suppose the difference is in the type of flour from Poilane and KA AP? Also, I usually make baguettes with leaven and a poolish. Would that be an OK dough for a boule?

• Reply