January 6, 2016 - 7:39pm
Dense loaves
I'm a newbie and just tried Pugliese. Using a Kitchen Aid and all purpose + whole wheat King Arthur flours.
Used a BIGA made 2-1/2 days prior - refrigerated. Used ample rise time on the dough itself, about 5 hours.
Bread tasted OK but I was surprised to see how dense it was without any air pockets. I suspect I'm doing something wrong, but it is it with the ingredients, the technique, or both?
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Or atleast all the ones ive done have been overnight and used the next day. Did you use only the Biga to inoculate the final dough or did you add a bit more yeast? If you only used the Biga might 2.5 days prior be too long? I'm just mking guesses here as I don't have the recipe or the full method used.
complete info would probably help people to offer better advice.