Can someone help me with this formula http://www.farine-mc.com/2010/04/jts-85x3.html
When it calls for the biga, poolish and a levain, does it mean that these were mixed the day before? I am a bit confused because step 1 also includes a 10 hour fermenting period when all 3 are combined. Thanks in advance.
- Mix the biga, the poolish and the levain separately. and leave them to ferment at room temperature for 10 to 12 hours (say overnight)
- (next morning) After 10-12 hours mix flour, poolish and 80% of the water in the bowl of the mixer until the flour is completely hydrated and let rest for 30 minutes (autolyse)
- Then combine all the ingredients: the bigs, the levain, the yeast, the salt and remaining water needed
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