about 20 michette rolls
1 hour and 30 minutes
For the starter (Italian Biga):
1.5 kg Italian type 00 or strong white bread flour (W340-350)
7.5 dl water
7 g dried yeast
For the dough:
150 g water
25 g salt
10 g malt powder
150 g Italian type 00 flour
Knead all the ingredients for the starter in a large bowl until they come together. Cover with a cloth and store the bowl at a 12°C temperature for 12-18 hours.
Then, first, add the water to dilute the dough, then knead in the rest of the flour, followed by the malt and salt, totaling to about 20 minutes of kneading.
Cover the dough and give it five minutes to rest, then knead it a few times and let it rest for 10-15 minutes. By this point, the dough should have reached a temperature of 21-22°C.
Form the dough into a large roll and grease it.
Cut into equal portions, then shape each into a ball and place on the baking tray. Gently press into each ball of dough with a paring knife, to create a shape of three mounds somewhat forming a flower, then let them rest, covered, for half an hour.
While the dough is resting, place a small baking tray with water at the bottom of the oven and set the oven to preheat to 250°C.
Bake the michette for about 20 minutes, until golden and somewhat browned.