Two-stage 90% biga wholegrain

This is a 45% wholegrain (rye, khorasan, einkorn) loaf, around 72% hydration, with 90% of the flour prefermented in a two-stage biga over 20 hours.

The first stage consisted of 220g of the wholegrain flours mixed loosely with 100g of water and 10g of 70% hydration starter. The result is a crumbly mix, something that resemble apple crumble mix. I left this to ferment for 10 hours.

I then added in 220g of white bread flour and a further 100g of water to the biga, again cutting into the biga as if I'm cutting into shortcrust dough. I left this to ferment for another 10 hours.

The next day, I hydrated the biga with 160g of lukewarm water for 15 mins - this gets rids of lumps in the final mix. I then mixed in 60g of bread flour and left this to bulk ferment, with 2 folds, for about 2.5 hours. Shaped and left to proof for an hour, then baked covered for 25 mins and uncovered 20 mins at 220 degrees.

A really, really nice crumb with lots of depth. Just a good touch of sourness.