Apollonia Poilane, Poilane book miche formula
In Apollonia's book, her formula for the miche comes out (baker's %) to 41% percent levain, and she includes 4 grams of active yeast on top of it. That, and she writes out a 2-day schedule for the levain from start to ready to use (she includes yogurt, but then, I've just never seen its use anywhere. Is this common?).
She calls for what looks to me a traditional kneading, a 45 minute bulk, no bench rest, and a 2 hour proof. This isn't a judgement on Apollonia or on the Poilane bakery. I revere them as truly important holders of an important lineage. I just have to believe the book in no way comes close to the way in which they bake their eponymous loaves.
This, against .....
“...En utilisant des farines d’exception moulues sur meule de pierre, et en perpétuant une technique ancestrale de fermentation lente sur levain naturel...”
Anyone else stumped by this?