Receta Rye Loaf with Currants

My memory is fuzzy on when I became a fan of Poilane. I remember seeing the shop in Paris on a TV show and immediately becoming enamored with the breads and the bakery’s process, but I don’t recall what show that was or when I saw it. I’ve read a lot about this famous bakery over the years, and I recently read more in Apollonia Poilane’s own words. I received a review copy of her new book, Poilane: The Secrets of the World-Famous Bread Bakery. She writes about her grandfather who opened the bakery in 1932 and began making the large sourdough loaves, how her father took the reins in the 1970s and expanded capacity by building La Manufacture Poilane outside of Paris, and the tragic loss of both of her parents in 2002 when she found herself in…