Paris Wheat-bread

Ingredients

• 8 pounds of flour (for fresh leaven)
• 4 pounds of water (for fresh leaven)
• 8 pounds of meal
• 4 pounds of water (for revived leaven)
• 10 pounds of flour (for second revived leaven)
• 8 pounds of water (for second revived leaven)
• 100 pounds of flour
• 52 pounds of water
• 0.3 pounds of yeast (from two to three tenths)
• 132 pounds of flour (for final dough)
• 68 pounds of water (for final dough)
• 0.3 to 0.6 pounds of yeast (for final dough)
• 2 pounds of salt

Directions

1. Set aside a lump of dough from the last batch, consisting of 8 pounds of flour and 4 pounds of water, at 8 PM. Let it rise overnight until 6 AM.

2. Knead the fresh leaven with 8 pounds of meal and 4 pounds of water to create the revived leaven.

3. At 2 PM, knead in 10 pounds of flour and 8 pounds of water to form the second revived leaven.

4. At 5 PM, add 100 pounds of flour, 52 pounds of water, and 0.3 pounds of yeast to the second revived leaven.

5. At 7 PM, mix in 132 pounds of flour, 68 pounds of water, 0.3 to 0.6 pounds of yeast, and 2 pounds of salt. Knead until well combined.