pain poilâne leclerc

Sales & Marketing. Pain Poilâne texture. Thank you for your understanding! 5. add to the flour. cit., page 40. jQuery('#footnote_plugin_tooltip_5537_1_8').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_8', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Poilâne sells the T80 flour used in its bread in the store in 1 kg (2 lb) bags: the price as of 2020 was 3.90 euros. It should still be slightly sticky to the touch but look smooth and elastic. New York: Houghton Mifflin. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. I don't think about this so much anymore, but one of the reasons I moved to Paris is that I could, whenever I wanted to, go to Poilâne and buy myself a nice chunk of pain Poilâne. The pain Poilâne is more dense and darker in color but still has that tangy or sour taste that gives the dough it's name. Page 41. Just like that. Pain Poilâne est Arrivé! Croissant ou pain au chocolat ? Encuentra las calorías, los carbohidratos y el contenido nutricional de pain aux-noix-leclerc y más de 2 000 000 de alimentos en MyFitnessPal.com. pain poilâne Übersetzung, Franzosisch - Englisch Wörterbuch, Siehe auch , biespiele, konjugation —Alice Waters, from the foreword To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ver más de POILÂNE (page officielle) en Facebook 28 September 2019. https://www.poilane.com/categorie-produit/pains/. Dry Bread: Savory Pain de Mie Pain Perdu 12. I promise to report on the outcome. What is known is that it uses stoneground whole wheat flour, but with some of the bran sieved off, just to be extra pernickety in a Parisian way. jQuery('#footnote_plugin_tooltip_5537_1_1').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_1', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The bakery actually refers to this loaf as their “miche Poilâne”, because Poilâne makes other types of breads as well. Savory Corn Flour Bread 10. He calls his bread a miche but it is referred to as Pain Poilâne by others. After that time (on the morning of day 3) remove the dough from the fridge first thing as it will take about 5 hours to warm up and start rising. But who cares when the bread is that tasty? – dust the work surface lightly with extra flour and knead by hand for about 10 minutes. Pain de Mie 08. The sourdough's I've had in the past are usually filled with holes and not very dense. A must visit for bread lovers. Dry Bread: Sourdough Wheat & Rye Granola 13. In her 2019 book, Apollonia Poilâne wrote: “Many bakers talk about mineral levels of water and what effects they can have on the final product. London: Financial Times. Pain de seigle (which translates as “bread of rye”) was one of the original offerings sold at Poilâne when the famous French bakery opened in 1932. Perhaps the formulation changed over the years, or perhaps that is just a misunderstanding or speculation that crept in and got repeated. A wetter dough is less stiff, allowing the air bubbles in the dough to expand more. To provide you with the best advice, we need you to enter your delivery address. 26 November 2011. Its actual name is “miche Poilâne.”. But what matters more to us is the amount of water. At least some stretching and folding would be necessary I imagine - but I've never made it any other way than above. Baking à la Poilâne 03. This epitome of artisan traditional loaf, made all by hand, was developed by Pierre and then his son Lionel Poilâne in a Parisian boulangerie in 1930s. Poilâne is the legendary, best-in-the-world loaf of bread or 'miche' as per the French word for 'loaf'. The Professionals: Apollonia Poilâne, baker. Apollonia Poilâne. My version has a little rye. If your sourdough is thick, dilute it in the water first. J'aime le pain. Oil a large (it will roughly double in volume) bowl lightly, place the dough in and turn it around to coat with oil. If you bake on a stone, spray the oven with water when the bread’s gone in. The true & unique French bakery - Pain Poilâne is a world reference - their biscuits are awesome. After that time (on the morning of day 3) remove the dough from the fridge first thing as it will take about 5 hours to warm up and start rising. It’s this special biochemistry that gives the bread its juicy, mouthwatering flavour. New York: Vogue Magazine. Poilâne-Style Wheat Loaf: Mixing & Shaping 05. If you want to be super-true to form, sieve off the bran from half the amount of your stoneground wholemeal flour. Dust the top with more flour, cover with a clean tea towel and leave in a warmish place for 4 ½ - 5 hours, until risen by about a half. Whittle, Natalie. jQuery('#footnote_plugin_tooltip_5537_1_7').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_7', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); “People often mistakenly think our sourdough is made with whole wheat because of its tan crumb. Bake for 25 minutes, then take the lid off and bake it for further 20 minutes – the internal temperature, when ready, will be 100C/200F. Pain Poilâne is all about stoneground flour, natural fermentation and wood-fired oven. Poilâne, Apollonia. Our flour, which is entirely stone-milled for us from a blend of carefully selected wheat varieties that can vary from year to year, plays an important role in the unique flavor, texture, and color of our sourdough.”  [8]Poilâne, Apollonia, op. Pain Poilâane. Accessed April 2020 at, https://www.davidlebovitz.com/Poilâne-bakery-cuisine-de-bar-paris/. Dust the top with more flour, cover with a clean tea towel and leave in a warmish place for 4 ½ - 5 hours, until risen by about a half. Pain Poilâne {peng pwa lahn}. The loaves are “baked until they are a deep brown, about an hour”, according to the bakery owner, Apollonia Poilâne. Rye 07. Lacking the last element, I can’t very well say I’ve made pain, – and anyway I believe the recipe is a bit of a secret squirrel, in the league with, , Coca-Cola and KFC crispy breadcrumbs (okay – I KNOW the other two are not in the same league as, What is known is that it uses stoneground whole wheat flour, but with some of the bran sieved off, just to be extra pernickety in a Parisian way. New York: Vogue Magazine. Gilbert Bochenek / wikimedia / 2009 / CC BY-SA 3.0, Pain Poilâne is a round loaf of sourdough bread made by the famous Poilâne bakery in Paris. From various reviews I've read, I understand that Pain Poilâne (Lionel's version, anyway) is made with a custom-milled flour that is high-extraction and similar to French T-65. So far every time I've made it, I considered life too short for sifting half a pound of flour - or more, since your final amount is measured after sifting. In France, this is what we would call T80 flour in a classification system that’s based on ash content, which refers to the mineral composition of the wheat bran… But not all T80 flours, the kind we use, have the same flavor and characteristics. The Secrets of the World-Famous Bread Bakery. Page 41. jQuery('#footnote_plugin_tooltip_5537_1_2').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_2', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); [3]A Financial Times piece in 2011 reporting a six hour baking time can be confusing: “the Poilâne sourdough is baked for six hours.” That is the preparation time: forming, resting, rising, etc. Lionel Poilâne, 57; French Baker Renowned for Round Loaves. If you bake on a stone, spray the oven with water when the bread’s gone in. A Financial Times piece in 2011 reporting a six hour baking time can be confusing: “the Poilâne sourdough is baked for six hours.” That is the preparation time: forming, resting, rising, etc. Try anything - it'll still be better than anything you'll have Stateside. Apollonia Poilâne. There is an addition of spelt flour too, and the salt used should be grey Normandy. London, England: Fantastic Woman Ltd. Issue n° 4, Autumn & Winter 2011 . 6 November 2002. The Secrets of the World-Famous Bread Bakery. There is an addition of spelt flour too, and the salt used should be grey Normandy. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." I finally made it to the bread on the cover of the Bread Baker’s Apprentice book: Poilâne-Style Miche (#33). jQuery('#footnote_plugin_tooltip_5537_1_9').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_9', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Parts of a loaf can be purchased by weight: “they weigh it … you’re welcome to buy one slice of bread, or a whole loaf, sans problème.” [10]Lebovitz, David. or a proving basket and place the dough in it seam side up. For any press or media inquiries, we invite you to contact our External Relations Manager, Geneviève Brière-Godfrain Tel +33 (0)1 44 39 26 59 gbriere@poilane.com. ⁠ ⁠ C'est une prouesse architecturale de 24 fours à bois qui permet à Poilâne de servir ses clients près de chez eux. Pain Poilâne is produced in the Latin Quarter of Paris where it is sold at the original boulangerie on rue du Cherche-Midi. 28 September 2019. jQuery('#footnote_plugin_tooltip_5537_1_4').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_4', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Older photos and paintings of the bread show it docked with a square around the outside of the top, instead of the P. The bread is made from a sourdough starter (“levain“) and uses sel gris (“grey salt”) from the Guérande area in Brittany, tap water, and stone-ground wheat flour. London: Financial Times. Poilâne-Style Wheat Loaf: Scoring & Baking 06. Can this Poilane style SDB be done in a no knead version. [1]This weight is often referred to as 2 kg by some writers, but Poilâne itself does seem to use the 1.9 kg number. #Poilâne #petitdejeuner. jQuery('#footnote_plugin_tooltip_5537_1_6').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_6', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The flour is a wheat flour with an extraction rate of around 85%, leaving 15% wheat bran. Poilâne Miche is a naturally fermented country bread created by Lionel Poilâne, a famous baker in Paris. 4. Poilane has a very unique Miche Poilâne. The signature bread made by the La société Poilâne (pronounced pwa-LEN) SA bakery, and therefore often referred to as “pain Poilâne”, is a country-style sourdough round loaf (“miche” in French), which weighs around 1.9 kilograms (about 4 lbs) — the weight varies by loaf as each is handmade. Le pain de noix, dix façons de le préparer Dix façons de préparer: Amazon.es: Poilâne, Apollonia: Libros en idiomas extranjeros Subscribe to push notifications. But not all is lost – the bread is truly so tasty I’m sure to make more and reserve a chunk for future then. Translations in context of "pain poilâne" in French-English from Reverso Context: Pancakes, cakes, petits-fours, pain Poilâne et beurre Bordier sont aussi aux rendez-vous. Rushton, Susie. Although I'm from San Francisco where there are quite a number of excellent bread bakeries, there's something special about the bread at Poilâne – it The Professionals: Apollonia Poilâne, baker. Generously flour a large. (For more information on French flour types, see French flours. Easy to guess I tried to score a 'CF' into mine. Melon L Setembro 9, 2015. Hi Lawrence - I think it does need kneading. On the morning of the next day add the water to your starter and mix well. Here is what the good book says: " This bread is a creation of the Poilâne family, who opened a bakery in the Latin Quarter of Paris in 1932, the Poilâne bread is a handmolded sourdough wheat bread, made of stone-ground flour, flavored with sea salt from the marshes of Guérande in Brittany, and which is, to this day, still being baked in a traditional wood oven. This epitome of artisan traditional loaf, made all by hand, was developed by Pierre and then his son Lionel, is all about stoneground flour, natural fermentation and wood-fired oven. Brioche 09. The P shape seems to have been instituted around the year 2000. One of the most prestigious boulangerie in Paris has been run by the Poilâne family for almost 80 years.The boulangerie was started in 1932 by Pierre Poilâne, creating the world famous Poilâne Miche by mixing: stiff levain, gray stone-ground whole wheat flour, spelt flour, gray sea salt from Guérande, water…. 2019. jQuery('#footnote_plugin_tooltip_5537_1_13').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_13', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Interestingly, to make the 1.9 kg loaf, 2.3 kg of dough is weighed out — so approximately 400 g of weight is lost during the baking, which would likely largely be water leaving the loaf as steam. 😉 ⁠ ⁠ Chaque pain est préparé sur commande dans notre Manufacture (comme "main" pour la main, "facture" pour la création) en respectant les mêmes méthodes artisanales respectées que dans notre boulangerie. The main thing about Poilane is that it is an artisan, handmade bread - which means getting stuck in and elbow grease on the dough. When the dough has proved, remove the dish or stone from the oven, carefully turn the loaf into the dish, score the top with a lame or a serrated knife, place the lid on and return to the oven. Blog posting 1 December 2011. Poilâne, París. Una miche, llamada a veces boule o pain de campagne (francés: ‘bola’ o 'pan de campo'), es una hogaza de pan tradicional de Francia.La palabra miche se refiere únicamente a su forma redonda de gran bola aplastada, pero no presupone ningún tipo de elaboración en particular. What is also known is that each next loaf is leavened with a little ‘old dough’ which in my. Paris’s Most Famous Bakery Spills the Secret to a Perfect Loaf. [2]Poilâne, Apollonia. London, England: Fantastic Woman Ltd. Issue n° 4, Autumn & Winter 2011 . Cover the bowl with cling film and place in the fridge for 24 hours. I should sincerely like to try and go the whole furlong one day though and do my sieving conscientiously. My version has a little rye as well, after Breadtopia’s excellent instructions. On the evening of day 1 mix all the ingredients together with a dough whisk or a large spoon. Despite this growth he knew better than to tinker with the source of Poilâne’s success. “By the time the loaf comes out of the oven, the water is boiled.” [13]Rushton, Susie, op. Plummer, Todd. Sourdough Starter 04. When the dough has formed a ball, the standing mixer won’t do – dust the work surface lightly with extra flour and knead by hand for about 10 minutes. J'ai appris avec mon père à le regarder, le soupeser, le sentir, le goûter. Some sources have said in the past that the bread contains, Lebovitz, David. Today, Poilâne is helmed by Pierre’s granddaughter Apollonia, who inherited her family’s bread empire at the age of 18 after her parents died in a tragic helicopter accident in 2002. 2. Turn it out onto the work surface and shape into a ball, tighten the dough surface by dragging the ball on the worktop towards you with your palms cupped underneath it. Be notified by email when a comment is posted. Get the latest recipes from Cuisine Fiend. You have to use grey flour that contains plenty of wheat bran, says Apollonia, and the sea salt must be the kind from Guérande in Brittany, which has a distinctive flavour and thus can be used in smaller quantities ” [6]Rushton, Susie. On the morning of the next day add the water to your starter and mix well. Add the rye and spelt flours, the salt and almost all of the white flour, e kneaded by hand or in the standing mixer with a dough hook. Preheat the oven to 240C/475F/gas 8 with a baking cloche or stone, or a large cast iron casserole inside. 1. More difficult to guess that it actually is supposed to be a 'CF'. You are subscribed to push notifications. Our dough is not overly hydrated, so a Poilâne miche has a more dense, even crumb…” [12]Poilâne, Apollonia, op. Bake for 25 minutes, then take the lid off and bake it for further 20 minutes – the internal temperature, when ready, will be 100C/200F. Join us; Contact us; Press. 😉 ⁠ ⁠ Chaque pain est préparé sur commande dans notre Manufacture (comme "main" pour la main, "facture" pour la création) en respectant les mêmes méthodes artisanales respectées que dans notre boulangerie. Place it in a bowl (it won’t rise much), cover with cling film and leave at room temperature for 12 hours. Our Comptoir Poilâne Locations Stay up to date with Comptoir Poilâne . When the dough has proved, remove the dish or stone from the oven, carefully turn the loaf into the dish, score the top with a lame or a serrated knife, place the lid on and return to the oven. Paris’s Most Famous Bakery Spills the Secret to a Perfect Loaf. The ingredients, recipe and handcrafted method remained ironclad as well as the signature slit in the shape of a P emblazoned on the golden domes of their loaves. Lionel Poilâne, 57; French Baker Renowned for Round Loaves. 6 November 2002. jQuery('#footnote_plugin_tooltip_5537_1_11').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_11', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The water used by Poilâne in its breads is regular tap water. Los Angeles: Los Angeles Times. A second Paris bakery on boulevard de Grenelle is located in the 15th arrondissement. Poilâne, a tale of loaf and pain. New York: Houghton Mifflin. Add the rye and spelt flours, the salt and almost all of the white flour and mix in - it will now have to be kneaded by hand or in the standing mixer with a dough hook (which is cheating!). It should still be slightly sticky to the touch but look smooth and elastic. This weight is often referred to as 2 kg by some writers, but Poilâne itself does seem to use the 1.9 kg number. ), The price in Paris is €9.80 for a whole loaf (as of 2020.). Place it in a bowl (it won’t rise much), cover with cling film and leave at room temperature for 12 hours. Información nutricional de pain aux-noix-leclerc. Although the term pain de seigle can refer to any type of rye bread (from pumpernickel to Jewish-style rye bread), Poilâne’s version closely resembles the bakery’s stone-ground wheat miche and is made with the same sourdough starter. Créée en 1932 par Pierre Poilâne, cette célèbre boulangerie parisienne a traversé les époques en préservant ce qu’il y a de meilleur. Subscribe for updates on new content added. What is also known is that each next loaf is leavened with a little ‘old dough’ which in my Poilâne excitement I completely forgot to put aside. Poilâne. Why don't you try no knead and see what happens? That’s bullshit,” she says, with the air of an expert used to correcting the silly assumptions of amateur cooks and picky customers. excitement I completely forgot to put aside. Facebook Instagram. “Around the turn of the millennium, my father decided to return to an old tradition of signing loaves with the owner’s name to make our breads distinctive in a communal oven. Oil a large (it will roughly double in volume) bowl lightly, place the dough in and turn it around to coat with oil. cit. Fresh Bread: Sourdough Wheat Tartines 11. Puis à étudier le levain, comprendre la fermentation, façonner la pâte, cuire le pain... La troisième génération de la maison Poilâne était à bonne école. Incidentally, the word for bread in French [“pain”] also starts with a P. It has been our hand carved signature ever since.” [4]Plummer, Todd. Poilâne. Los Angeles: Los Angeles Times. Accessed April 2020 at https://www.davidlebovitz.com/Poilâne-bakery-cuisine-de-bar-paris/ jQuery('#footnote_plugin_tooltip_5537_1_10').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_10', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); “The signature loaf — a large, round “Pain Poilâne” — sells by weight…” [11]Rourke, Mary. is the legendary, best-in-the-world loaf of bread or 'miche' as per the French word for 'loaf'. bloggyboulga / flicker / 2007 / CC BY 2.0. Last month, I got wind of an event going on at the Alliance Fran ç aise here in Boston: a talk about Poil â ne bread from the young owner herself, Apollonia Poil â ne . Turn it out onto the work surface and shape into a ball, tighten the dough surface by dragging the ball on the worktop towards you with your palms cupped underneath it. The worldwide demand for Poilâne bread is met in a facility … Le Pain Quotidien es un grupo de establecimientos de restauración fundado por Alain Coumont en Bruselas, en 1990. Join us at our Comptoir Poilâne dining locations, where you can enjoy a delicious breakfast and lunch menu inspired by grains and breads that features our freshly baked products. Le pain de seigle, dix façons de le préparer Dix façons de préparer: Amazon.es: Poilâne, Apollonia: Libros en idiomas extranjeros Pain Poilâne. Whittle, Natalie. Preheat the oven to 240C/475F/gas 8 with a baking cloche or stone, or a large cast iron casserole inside. When the dough has proved, remove the dish or stone from the oven, carefully turn the loaf into the dish, score the top with a lame or a serrated knife, place the lid on and return to the oven. The original pain Poilâne has an elegant, shapely 'P' caligraphed on the loaf with a masterly stroke. “La miche Poilâne® est composée de 4 ingrédients : de la farine de blé broyée à la meule de pierre, du sel de Guérande, du levain et de l’eau.” [5]https://www.poilane.com/categorie-produit/pains/  Accessed April 2010. jQuery('#footnote_plugin_tooltip_5537_1_5').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_5', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); “No yeast is used to make pain Poilâne, she explains; sourdough is made from flour, water, salt and starter, a piece of naturally leavened dough from the previous batch that kicks off the fermentation process. The signature bread made by the La société Poilâne (pronounced pwa-LEN) SA bakery, and therefore often referred to as “pain Poilâne”, is a country-style sourdough round loaf (“miche” in French), which weighs around 1.9 kilograms (about 4 lbs) — the weight varies by loaf as each is handmade. Cover the bowl with cling film and place in the fridge for 24 hours. The color, however, comes from our flour, which includes about 15 percent of the wheat bran. Rourke, Mary. In this sense, sourdough is an ever-reproducing organism, and each loaf Poilâne makes is a direct descendant of the very first miche baked by Pierre back in the 1930s. Fisher, with learning and wit that are rarely devoted to such a banausic subject as stuffing food down one’s cake hole.’ — Philip Howard (British etiquette columnist). Cool on a wire rack. A loaf, wrapped in linen, will last up to seven days, “though Apollonia advises toasting it after the fifth day for optimum enjoyment.” [9]Rushton, Susie, op. Pancakes, cakes, petits-fours, pain Poilâne et beurre Bordier sont aussi aux rendez-vous. Blog posting 1 December 2011. In: The Gentlewoman Magazine. Ronni Tino Abril 9, 2014. The pain we tasted was similar to San Francisco sourdoughs but at the same time, completely different. The actual oven time is an hour. The miche Poilâne is round like half a somewhat flattened ball, with a thick, dark, tough crust, a dark, densely-textured crumb, and a slightly-tart taste that mellows as the loaf ages. ‘Jane Grigson is the nearest thing that we have on this side of the great green bouillabaisse to M.F.K. Generously flour a large banneton or a proving basket and place the dough in it seam side up. Pancakes, pastries, Poilâne bread and Bordier butter will also tantalize your taste buds. What else is special about miche Poilâne? 2019. More hydrated sourdoughs have a dark crust like ours but, when sliced, reveal a very open crumb. sourdough starter, rye or wheat (mine was rye, refreshed a day before). Nicky Giusto says that the Central Milling "Organic Type-85 malted" flour is close to that used by Poilâne. ®2018 Poilâne. In: The Gentlewoman Magazine. ⁠ ⁠ C'est une prouesse architecturale de 24 fours à bois qui permet à Poilâne de servir ses clients près de chez eux. On the evening of day 1 mix all the ingredients together with a dough whisk or a large spoon. cit., page 41. jQuery('#footnote_plugin_tooltip_5537_1_12').tooltip({ tip: '#footnote_plugin_tooltip_text_5537_1_12', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); In an earlier interview, she expressed her feelings bluntly about the water: “And we use regular tap water because, contrary to what some people say, you don’t need special water.

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