Dan DiMuzio's Book Formula Question
I ordered Dan's book from www.A1book.com on July 19. They told me it was shipped on July 24 and I still don't have it. They say it can take up to 21 days to arrive. It's going from Hew Jersey to New York, not around the world for goodness sake. So, you can decide for yourselves if you ever want to order from this company just to save maybe a few bucks and wait forever for your book. I certainly won't do it again.
So, while I am impatiently waiting, I was looking at a portion of the appendix posted on Wiley's website and this is my question:
On page 223, there is a formula for PAIN AU LEVAIN WITH FIRM LEVAIN, which shows (using the 5-Qt mixer formula):
Bread Flour: 500 g
Water 180 g
Ripe Levain (not used in final dough): 300 g
This seems to be a very large amount of Ripe Levain that will "not used in the final dough," and I wonder if this is correct. If it is correct I don't understand why the amount would be so large for something we aren't going to use.
Perhaps Dan will see this and will jump in here.