50% whole white wheat with biga (Forkish loaf)
This bread came from Flour Water Salt Yeast, the 50% W hole Wheat with Biga formula. I followed it pretty closely, although I do note that my scale does not match up with his measurements for the yeast. Since his measuring spoon equivalent yielded less yeast than his weight measurements, I used the measuring spoon equivalent. The only thing I added were a few oats in the basket to reduce sticking. It worked for one of the two loaves.
If anybody is interested in the blogged version [1] of this loaf, with more pictures and commentary, just click on the link. What I found interesting here is that the loaves did not open up much along the seams. I understand why that happened with the torn loaf, but expected more of the full loaf. Still, the crumb was nice and I am enjoying it immensely.