50% Whole wheat Bread
This is my first take on Peter Reinhart's Levain based bigas in (Wholegrain breads). Instant yeast was added to the final dough, though. The flavor is clean, with no sourness at all! pleasent flavor, with soft crumb, and crackly thin crust. I have baked an identical bread from this recipe previously with yeasted biga Here [1].
Ingredients: (Makes 1 medium loaf)
Soaker: 223g Bran + coarse whole Wheat flour
4g (1/2 tsp) Salt
173g water
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Total: 400 grams
Biga: 227g Bread flour 50 % wholewheat
10g (1 Tb) stiff white starter 50% Prefermented Flour
167g water Total Hydration: 75%
------------------------------------------ Bulk Fermentation: 45 min.
Total: 404 grams Final Fermentation: 45 min
Final Dough:
400g All Soaker
404g All Biga
9g (2 ¼ tsp) Instant Dry Yeast
8g (1 tsp) Salt
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Total: 821 grams
For this loaf , i doubled the recipe, as i had no bread left in my freezer
In my opinion, the differences in flavor imparted by the stiff wild yeast biga, and the yeasted biga's are very subtle.
Very nice bread. i have lots of coarse whole wheat flour left over from my experiments with siftings, and this is the perfect recipe (with wild yeast or the instant yeast) for consuming the coarse whole wheat flour.