The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Forkish-ish 50% Whole Grain w/Biga

Sjadad's picture
Sjadad

Forkish-ish 50% Whole Grain w/Biga

I based this loaf on Ken Forkish's 50% whole wheat bread with biga. Instead of 50% whole wheat I made this 40% whole wheat and 10% rye. The hydration is 80%. 

I am very pleased with the result. A nice open crumb and light texture considering the high percentage of whole grain flours. I also love the deep color of the crust, which is shatteringly crisp. 

Comments

hreik's picture
hreik

looking loaf and also I bet, delicious.

hester

greenbriel's picture
greenbriel

Nice idea to add the 10% rye, I will have to try that!

dabrownman's picture
dabrownman

We prefer the taste of multi-whole grain breads to s single variety. Just a bit more complex I suppose.  Well done and happy bbaking.