Forkish 50% Whole Wheat Biga
Because I accidentally melted my 12 Quart Cambro container and wound up baking only a single loaf for my Country Brown, I decided to make a "quick" loaf using the 50% Whole Wheat Biga formula. I ground the flour the night before, made the AP biga the night before, and mixed the dough in the morning.
I used I bulk fermented the dough in the 6-Quart container and, quite frankly, while it was a little small, I did not really miss using the 12 quart container. I wonder if I really need such a big container for making only two loaves of bread.
The loaves were proofed and baked Sunday morning. As you can see from the picture below, one of the loaves opened up very nicely, and the other one did not really open up. It is the latter that I brought to my folks house and which was cut up to accompany dinner Sunday afternoon.
The crumb is close.
My father sliced the bread in smaller pieces and heated them in the toaster oven. They were a bit too crunchy for my liking, but they tasted delicious. The crust was phenomenal. I have quite a bit of the Country Brown left and am not 100% sure I will get to cut the second loaf before heading out for the weekend. Maybe I'll freeze it tonight and bring it with me....