|
|
|
|
|
SearchUser loginBread BooksFavorite Recipes
|
Submitted by nirbeltran on December 19, 2009 - 12:33pm a simple rustic loafhi ya all i made two loafs last night .. they baked real nice so diceded to upload a picture . i made them with a 12 hours biga - 200 g whole wheat flour 200 g water and 1/4 teaspoon yeast. added 1 teaspoon yeast , 2 teaspoons salt , 400 g all purpose flour , 200 g water , mixed , rise for 4 hours with 3 streach and fold . shaped , slashed and baked covered for 15 minutes and 20 minutes more uncovered .. yummi !!
Filed under:
|
RSS Feed
Bookmark/Search this postAdvertisement |
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
Pass the Salt
No salt in the formula?
please read again ... the
please read again ... the salt is out there ....
Forgive me
Can't understand how I missed that; must have read it half a dozen times. Forgive me, my eyes (and my brain) are more than 7 decades old and probably in need of a tuneup.
Beautiful round loaf!
The first one busting right out of the picture! The second looks pretty good too! What do you think of Bigas? Is this your first?
well actually i use the biga
well actually i use the biga a lot , it gives a lot of taste to my loafs ,keeps the bread fresh for an extra day or two without using any oil and it helps me use less yeast . instead of using 2 teaspoons for 600 g of flour i use 1 1/4 and get the same result
my experience with sourdough is a little less successful so biga is somewhere in the middle .