Millet Bread

Adapted from a recipe by Didier Rosada

banner
Preparation info
  • Makes

    4

    loaves
    • Difficulty

      Medium

    • Ready in

      18 hr

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Ingredients

Ingredient Amount Baker’s Percentage
For the levain:    

Method

Prepare the mise en place for the levain, pâte fermentée, and soaker.

To make the levain, combine the flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 12 to 14 hours.

To make the pâte fermentée