November 19, 2024 - 1:04pm
Bigabiga Bread
Not a misprint, but I thought why not use two bigas? One yeasted for loft, one SD for flavour. Both in the same tub, to save space and washing up. So that's how it went!
Both bigas made in the kenwood with K beater. I refreshed my SD starter prior to use at 100% to make mxing it into the biga easier.
Overall dough hydration was 69%.
| Biga 1 | FY |
| Biga build | 300 Pizzuti 0 W300 |
| 3 fy | |
| 150 h2o | |
| Mix e6.30 | Use k beater |
| store | 18c |
| Biga 2 | SD |
| Refresh starter | 15e2 7 french/18 Carrs BF/18 25c |
| Biga build | 150 Pizzuti 0 W300 + 150 Dallagiovanaa W390 |
| 30 lev | |
| 144 h2o | |
| Mix e6.30 | Use k beater |
| store | 18c |
| Flours in grist | Main dough | lev | other | total |
| Grand total | 900 | |||
| Kamut MockMill | 95 | |||
| Asda BF | 85 | |||
| T500 | 99 | |||
| Malt | 5 | |||
| Biga | 616 |
| Water | Main dough | lev | other | total |
| Grand total | 621 | |||
| Autolyse | 232 | |||
| Bass 2 | 81 | |||
| Biga | 308 |
| Other additions to main dough | total | ||
| Total | 16 | ||
| salt | 13 | ||
| kcl | 3.2 |
Main dough was made at 12.30pm, bulk was 1hr 35m at 25c and FP was 1hr.
And here's some pictures:
Quite pleased with this one - nice and light, with some flavour. Next time I'd up the Kamut from 10 -> 15% and also put a touch more malt in - the biga process really exhausts the flour.
Lance
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Comments
That's a very nice result!
Cheers TomP!
Congrats, Lance, but tell me if I'm understanding correctly:
the biga, which accounted for maybe 70% of total flour, was made with a combo of Italian pizza flours at about 45% hydration. After it had fermented, the kamut, bread flour and t500 (not sure what that is) plus malt were all added along with the water in the final mix.
Did you use any special technique to get the additional flours to merge so perfectly with the biga?
Thx!
Rob
Thanks Rob. Yes, that was the general process. Both bigas for this bake were at 50%, but that's a small detail.
I am lucky enough to own a spiral mixer, so getting bigas mixed in is no problem. I initially mix on low speed the biga, flours and enough water to give 60% hydration. Once all mixed, more water is added.
T500 is a weak bread flour (T550 is considered standard bread flour in Europe). Protein is 11% (European measurement, not US). Just following the classic breadmaking practice of having your strong flours in the preferments and weaker in the main dough - short fermentation of high protein flours can give a tough crumb.
Lance
And was meaning to ask, the bigas were well mixed, not shaggy right?
-Jon
They were mixed until no dry flour remained, but not as far as one cohesive mass.
Lance
Great breads Lance and I'd also have rushed here to write about them, can just imagine the taste and am also imagining a crispy crust from those Italian flours.
Can't work out if the biga had a 6 (or 18?) hour ferment at 18C, I'm guessing 6 would be in the right ballpark. And you're adding a little potassium chloride as well, right?
-Jon
Thank you Jon; the bigas were 18hr ferments. Re potassium chloride, I like to reduce salt addition to bread dough for health reasons. I'm down to 1.8%, but after seeing plenty of discussion on TFL about salt and alternatives, I've just started replacing 20% of the NaCl with food grade KCl - I can't taste any difference.
Lance