Cranberry Orange Pecan Hokkaido Milk Bread
I did not bring my starter with me to Florida. Instead, I have decided that I would bake using preferments using tiny amounts of IDY. Today I baked a loaf using a biga. The main reason I chose a biga is that I want milk to be the main hydrating liquid for this bread rather than water, it is a milk bread after all. I didn’t do a good job accounting for the humidity of Fort Lauderdale and the formula I wrote up ended up with a dough that was too wet. I gradually added little bits of flour until it wasn’t so wet.