Famous Genealogies

Biography

His father Pierre Poilâne started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel took over the bakery in 1970, continuing the traditional methods.

Poilâne is most famous for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as wholewheat but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne's own website, the dough also contains 30% spelt, an ancestor of wheat.

Source :  http://www.wikipedia.org/