I did it: Pain Poilâne.

The only real stumbling block is fear of failure. In cooking you’ve got to have a ‘What the hell?’ attitude. – Julia Child

That might be true of a lot more than cooking.

Anyone who can read, can cook. I swear it’s true. When I tasted this bread 3 hours after it came out of the oven, I was going to say – just call me Lionel (Poilâne). Then I changed my mind. It seems the only requirement for making bread without commercial yeast is the desire to do so. I didn’t do anything complicated or confusing. Ok, I have to admit – I was very enthusiastic.  That was something.

The only special tool needed was an instant read thermometer – not even a digital one. This success of this project was all about following the directions. Well, I guess finding the RIGHT directions was also important; there are plenty of bad directions out there. So I extend thanks to Mary Alice and Walter for loaning me their Peter Reinhart book and for their infectious cheerful zeal. Mr. Reinhart’s instructions for Poilâne-style bread in the The Bread Baker’s Apprentice are accessible and perfectly clear. Thanks guys!