Convert tassajara rye oatmeal bread to soaker/biga
Hi there I am a new baker and I have been fooling around with the recipies in the tassajara bread book. I really love the whole wheat rye oatmeal bread (I took out the white flour and just put all whole wheat, rye and oats) but it never rose well (becuase I took out the white). Then I tried Peter Reinheart's 100% whole wheat bread recipie and it rose very well! The soaking overnight seemed to really do wonders to the bread. So I thought I shoudl adapt the recipie i like in Tassajara and make it a soaker/Biga recipie which might require me to do some bakers math and monkeying around.
Pretty much I took all of the ww flour, took out about 7tbs and then added half the water and 1/4tsp yeast to make the soaker. Then I took the stuff you add to the sponge (rye and oat) and I put the other half of water in it along with 1/4tsp salt to make the biga. The next day you would add biga, soaker, the rest of the salt, and yeast, molasses, and oil and knead. the rest progresses like the peter reinheart thing.
Can someone check me on this and tell me if I am on the right track?
questions and concerns
1. I had to mess with the salt is this. Do I have enough in the soaker?
2. Should i be taking 7tbs out of the origional wwf or should i just add more flour near the end?
3. Did i do the bakers percentages right? It looked straitforeward enough but I wasn't sure.
The total recipie is as follows. I converted cups to grams and also halved the recipie.
- 480g wwf
- 204g rye
- 180g rolled oats
- 10.63g yeast
- 84 g molasses
- 54.89g canola oil
- 21.33g salt
So then I separated it into something that looked like the soaker biga thing
- 49% wwf
- .002% yeast (huh? it was so small)
- 41% water
- 21% oat
- 24% rye
- __salt (i didnt do this one oops)
- 41% water
- 6% flour
- ___ salt (ugh i had salt issues)
- .009% yeast (another small number?)
- 9% molasses
- 6% oil
http://www.scribd.com/doc/100214624/The-Tassajara-Bread-Book  (its on page 27. keep in mind i halved it)