Natural yeast poulanah bread

“The world's most famous baker, Lionel Pollanamo, bakes only a few varieties of bread in a bakery in Paris, the most famous being a round-shaped rural bread weighing up to 2kg, made of natural fermentation (natural yeast). He called it a loaf of bread, but others called it a pwarana bread.” The bread is really too big, and the main flour is almost 1kg, and it's so obvious. Not to mention, can you just imagine the size of that giant bread and feel like it's going to blow up in the stomach for months? “Puvarana uses organically grown wheat flour, which sifts part of the wheat mill, with a extraction rate of 90-95 per cent (i.e., most of the wheat mill remains in the flour). The baked bread is thick and chewy, and every chew can feel its taste changing in its mouth, and the bread can be saved for a week at room temperature." What is the flour in the formula, "The medium-scanning wheat flour"? Thinking of the whole wheat flour that was previously distributed in the market, the particles are thicker and count as "medium grinding"? It's sifted over with the most delicate net screen on hand, and it's almost used as a "moderated wheat flour" when it suddenly comes to thinking that maybe it's not too big to pull. Some of them were then dug out and replaced with whole wheat bread. As a result, the noodle just barely pulls a film and the whole noodle looks rough, perhaps the whole wheat powder is really too thick. But the dough eventually swelled and burned to gold brown. Looks rough, very fragrance。