Question about Tartine Baguette Recipe
Hello everyone, I have a question about the spelt and toasted corn-flour baguettes recipe in the Tartine 3 book. I just got this book (and don't have any of their other books), and wanted to make the baguette recipe. It requires incorporating an overnight poolish and same-day poolish (250 g each) and yeast (2 g). In addition to that, it seems to indicate adding in 500 g (50% bakers weight) leaven. This strikes me as a ton of leaven (which is how he usually refers to starter as) to add in general, but especially considering the yeast and poolish already added. This is also confusing because the total poolish and leaven weights are the same (500 g), so I thought maybe he was referring to the poolish when he says "leaven" in the recipe list. This seems to be contradicted by the directions as he say "to mix baguette dough, put the water and leaven into a large mixing bowl. Add the overnight and the same-day poolish and the yeast and stir to disperse." This indicates to me that he is say add the yeast, same-day poolish, overnight poolish, AND starter. No other recipe in the book uses yeast, so I can't compare to see. Anyone have thoughts on this? It seems like an insane amount of leavening agents, but maybe I'm wrong.