The Fresh Loaf

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Question on JT's 85X3 recipe

orang3's picture

Question on JT's 85X3 recipe

Can someone help me with this formula

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.

breadbythecreek's picture
  1. Mix the biga, the poolish and the levain separately. and leave them to ferment at room temperature for 10 to 12 hours (say overnight) 
  2. (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
  3. Then combine all the ingredients: the bigs, the levain, the yeast, the salt and remaining water needed