50% whole white wheat with biga (Forkish loaf)
This bread came from Flour Water Salt Yeast, the 50% W hole Wheat with Biga formula. I followed it pretty closely, although I do note that my scale does not match up with his measurements for the yeast. Since his measuring spoon equivalent yielded less yeast than his weight measurements, I used the measuring spoon equivalent. The only thing I added were a few oats in the basket to reduce sticking. It worked for one of the two loaves.
If anybody is interested in the blogged version of this loaf, with more pictures and commentary, just click on the link. What I found interesting here is that the loaves did not open up much along the seams. I understand why that happened with the torn loaf, but expected more of the full loaf. Still, the crumb was nice and I am enjoying it immensely.