Wheat flour (gluten), sourdough 33% (wheat flour (gluten), water Guérande salt 0.2%), water, Guérande salt 1%.

Store at room temperature, away from sources of heat and humidity.

The grains of wheat selected for Poilâne® flour are stored without pesticides. These grains are stone-ground by our millers. Stone milling preserves more elements of the grain than other types of milling. The germ of the wheat grain - whose oil is rich in nutrients - is better preserved. Poilâne thus offers you a flour, and therefore a bread, with better nutritional values.

To make a dough grow, you need a leavening agent. Poilâne uses its home-made leavening: the Journeyman Baker keeps a bit of dough from the batch he has just made to sow and give life to the next batch. It is easy to understand why this piece of dough taken from the previous batch is called "starter" or "mother dough"!

Sourdough bread keeps better than yeast bread. The natural fermentation of sourdough also promotes better digestion. Indeed, during this fermentation, the bacteria will break down the starch, making it more digestible and will produce enzymes which carry out a "pre-digestion" of the gluten, making it more easily assimilable.

To better preserve your bread, choose unsliced bread and slice it as you need it. Wrap your bread in a linen or cotton cloth.

Poilâne® loaves can be frozen. Put it in freezer bags, by half or quarter (the bigger the piece, the better). The bags must be airtight and empty.

Friends coming over to break the crust? Defrost your bread at room temperature or directly in your toaster for toast. Let's go for a Bread&Cheese Party!