Migoya's or similar whole wheat bread recipe starting with the grains separated.
After hearing an interview with Francisco Migoya I am very interested on his whole wheat bread recipe where he starts the recipe only with the white part of the wheat and gets that developed and later on adds the bran and the germ. Here is how he describes it:
"So if we had the flour, we would separate the bran and germ out, we would toast the bran and germ, we would soak that in a certain amount of water, and then we would incorporate that into the dough once the dough had developed. So we were basically bypassing all of the bad things that bran and germ does to dough—it is a volume killer, it is a water hoarder, it doesn’t work harmoniously with the flour, the endosperm part of the wheat. If you give it all it needs to stop doing that beforehand and you mix it into the dough once the dough has had a chance to develop itself, then you can have 100 percent whole wheat bread with a nice open-crumb structure."
From here: https://explorepartsunknown.com/seattle/a-qa-with-modernist-cuisines-francisco-miyoga/
I can not find this recipe anywhere. Does anyone know this recipe from him or similar one from another chef?
I understand what he is saying and he is correct in some ways. But if you think about it, just take your favorite white bread recipe made with AP flour and add toasted wheat germ and bran. However, the more a food is processed, the more the nutrients are affected-some lost, some changed. When I make a WW loaf, I want ALL the benefits of that freshly ground flour and I use a recipe that maximizes the softness, loft and taste of that grain.
HERE is my favorite way of making WW. The trick, besides the soaking, is to knead/mix/fold until you can get a good windowpane. I soak my flour/water overnight along with the biga. Both go into ziplocs and the next morning get thrown into the mixer. If a particular batch of flour is particularly thirsty and make a thick dough, just cut it into pieces, add a little additional water and mix.
All parts are soaked adequately at the same time, mixed, risen,proofed and baked. It is a soft,supple sandwich crumb deliciously fermented.