The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

90% Biga loaf

ricman's picture
ricman

90% Biga loaf

This is a try at the 90% biga loaf. While the oven spring was not great, not bad just not great the resulting loaf was light and airy with a open moist crumb. The flavor and aromas were top shelf. I cut the pictured loaf while still a tiny bit warm, because the aroma just became too much to resist. I ate almost half the loaf with some fresh made butter in one sitting. I'm not proud of myself, but it is what it is. LOL!!!

 

Cheers,

Rick

Danni3ll3's picture
Danni3ll3

with a crumb that looks like that! Well done!

Can you post your recipe?

ricman's picture
ricman

Abelbreadgallery posted this recipe...I followed to a tee...

Biga: 900 grams of bread flour + 405 ml water + 3 grams of instant yeast or 90 gr sourdough. Disolve the yeast in water. Add flour. Mix 1 minute at slow speed, just until you get wet flour threads. We don't want to develope gluten in this stage. Let the biga mature 14-16 hours at 14-16 degrees celsius inside the same mixer bowl, covered with kitchen rag.

Final dough: All the biga + 100 grams stoneground flour + 300 ml warm water + 20 gr salt.

I used the 90 grams of sourdough starter in my bake.

Bulk fermentation: around 1 hour.

Divide and preshape. Let rest 30 minutes.

Shape. Final proof, 1 hour

Danni3ll3's picture
Danni3ll3

Looks like a great loaf to make when you need something for the next day!

Jones The Bread's picture
Jones The Bread

i made one of these the other day, really really good bread.....and easy as its very hands off for most of it.