Biga
| Ingredient | Quantity | |
|---|---|---|
| White bread flour | 800g | |
| Water | 544g at 27 deg | |
| Yeast | 3/16th of a teaspoon |
Final Dough
| Ingredient | Quantity |
|---|---|
| White bread flour | 200g |
| Water | 206 at 41°C |
| Salt | 22g |
| Yeast | 1/2 of a teaspoon |
I did enough for 2 loaves this time. Most of the dough ferments overnight, so the bread should be pretty tasty. The hydration level is relatively low so it is quite stiff, so using the hands at the end , rather than the dough mixer is OK, to get the dough into the right state. I am not sure I can judge the volume gain on the bulk fermentation stage, so maybe I will have to get a new clear container for this so I can judge it better.
For the rest of the ingredients , after its night of rising, I put the dry ingredients into a bowl and stirred them up, I heated the 206g ( quite exect!) to the 40 odd degrees, add it to the biga and then the rest of the ingredients. I miced it through with folding and hand slicing until it was all incorporated. I shaped it and left for 20 mins. I then strectehd and folded it a few times wt 20 minute intervals before shaping it into the bannetons.
Even though I duted them well, the dough was still a bit sticky and not as well formed as I would like. However it baked up pretty well and it is quite a pleaseant bred. Pretty tasty and easy to slive. It seems to make BIG loaves.