The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

FWSY 80% biga

ifs201's picture

FWSY 80% biga

This was my first attempt at the FWSY 80% biga. As usual I made the dough using 25% whole wheat, I reduced the water temperature given the temperature of my apartment, and slightly reduced the proofing time. Given the lack of oven spring and tighter crumb structure, maybe I should reduce the proof time further? It tasted good, but definitely room for improvement. Is a good rule of thumbs for FWSY to end the bulk ferment when the dough is 2x the original volume? 


Abe's picture
Abe (not verified)

And it looks good! Agree with proceeding cautiously with Forkish timings. I have some issue with giving an exact % rise as not all dough is the same. Depends on flour and hydration. But I do think is tripling is never a good idea. Loaves look good and I like the crumb.