Trouble incorporating biga in 50/50 white/wheat bread
I am relatively new to bread baking and recently tried a 50/50 white/wheat bread with biga from Ken Forkish’s book. (Which has been extremely helpful). However, I had a lot of trouble incorporating my biga into the rest of the bread dough. You’ll notice in my picture the biga is the white part of the crumb (which bubbled pretty nicely), and the wheat is the rest (which was much more dense than the rest of the bread since it didn’t mix). The crust turned out amazing but I could not incorporate the biga enough because of how thick it is. I know It is less hydration than a poolish but how can I incorporate it enough? Any thoughts?