The Fresh Loaf

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Biga problems

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daehnolem's picture
daehnolem

Biga problems

I have been on a quest to find the perfect sandwich loaf recipe that I can make with 100% home ground wheat flour without any added dough conditioners. My usual recipe is pretty good, but I know there’s much better stuff out there, and I want to make it. I came across this comment in a post: http://www.thefreshloaf.com/comment/19284#comment-19284, and I really wanted to try the recipe.  I had read some about Peter Reinhart’s epoxy method, and I knew I wanted to try it. The book is on hold for me at the library, but the library won’t be open until tomorrow because today is a holiday. However, I thought I would go ahead and start with this recipe.

Here is where I came into a problem. I used the scale to measure my dry ingredients. When I went to measure the wet ingredients, there seemed to be a discrepancy. 190 grams of milk or water is nowhere near 1.5 cups of the same, but 225 g of flour was fairly close to 1.5 cups. I used 225 g of flour, but I used the American liquid measurement for the water and milk (which is 300+ grams- I don’t remember exactly how much). So what I ended up having this morning was a soupy biga and soaker, when I’m supposed to be able to cut it into pieces. I also want to mention that I used store bought wheat flour because I was unsure of how much more moisture home ground flour would need. Maybe I would have gotten something closer to what is expected if I had use home ground flour?

So did I just really screw this up, or what? Or am I missing something glaringly obvious here? Because that would definitely be something I would do. Is there any way to save it, or do I just start over and use an actual 190 g of water and ignore all the American volume measurements?

Petek's picture
Petek

The volume of liquid given in the link is approximately 2x what Reinhart calls for in his book; the weights are about the same. For the soaker, Reinhart specifies 227 gr of WW flour and 3/4 cup + 2 Tbsps (or 198 gr) of liquid (and 1/2 tsp salt). For the biga, it's 227 gr of WW flour and 3/4 cup (or 170 gr) of liquid (and 1/4 tsp instant yeast).

daehnolem's picture
daehnolem

I'll just start over again tomorrow when I get the book from the library. Thanks for looking that up for me!