The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a simple rustic loaf

nirbeltran's picture
nirbeltran

a simple rustic loaf

hi 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 !!



 


 

flournwater's picture
flournwater

No salt in the formula?

nirbeltran's picture
nirbeltran

please read again ... the salt is out there ....

flournwater's picture
flournwater

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.

Mini Oven's picture
Mini Oven

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?

nirbeltran's picture
nirbeltran

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 .