December 19, 2009 - 11:33am
a simple rustic loaf
hi ya all
i made two loafs last night ..
they baked real nice so diceded to upload a picture .
i made them with a 12 hours biga - 200 g whole wheat flour 200 g water and 1/4 teaspoon yeast.
added 1 teaspoon yeast , 2 teaspoons salt , 400 g all purpose flour , 200 g water , mixed , rise for 4 hours with 3 streach and
fold .
shaped , slashed and baked covered for 15 minutes and 20 minutes more uncovered ..
yummi !!
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No salt in the formula?
please read again ... the salt is out there ....
Can't understand how I missed that; must have read it half a dozen times. Forgive me, my eyes (and my brain) are more than 7 decades old and probably in need of a tuneup.
The first one busting right out of the picture! The second looks pretty good too! What do you think of Bigas? Is this your first?
well actually i use the biga a lot , it gives a lot of taste to my loafs ,keeps the bread fresh for an extra day or two without using any oil and it helps me use less yeast . instead of using 2 teaspoons for 600 g of flour i use 1 1/4 and get the same result
my experience with sourdough is a little less successful so biga is somewhere in the middle .