Michele Triple
Published on Sat Nov 24 2018 00:00:00 GMT+0000 (Coordinated Universal Time)
Ingredients
Levain (makes 400 grams)
| Ingredient | Quantity | --- | --- | --- | | Starter (from fridge) | 2 table spoon | Water | 200 | Wholemeal flour | 100 | White bread flour | 100
Dough (makes 3 loaves)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 300 | 20 |
| Water | 1,125 | 75 |
| Wholemeal spelt flour | 500 | 33 |
| Wholemeal flour | 500 | 33 |
| White bread flour | 500 | 33 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 35 mins |
| Bulk rise | 14 hours |
| Proof | 8–9 hours |
| Bake | 40 mins |
Notes
- Not as sour as usual (which is good). Due to the spelt or leaven?
- The true “Michele triple” is with white spelt flour. Let's try that sometime.