Made a 50% khorasan/bread flour with the khorasan in a biga. Whole khorasan flour was hydrated at 45% with 10% sourdough starter and left at 15 degrees for 14 hours. I then mixed the biga with bread flour this afternoon to make a loaf at 75% hydration. Bulk fermented at 18 degrees for 4 hours, proofed for 1.5 hours and baked at 220 degrees for 40 mins.
I was expecting the mixing by hand to be very difficult, but it was really just like any other loaf. I enjoyed making the "apple crumble" texture biga!
The rise was exceptional. Taste was complex and had what I felt were stronger notes of fermentation - a little beer-like. Good bite and crackly crust.
All in all the biga method has been great fun. I'm looking forward to trying it out with other grains. There's a family party this weekend and I might subject party goers to a blind tasting.
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Nice loaf of bread! Nice ear and I like the use of seeds.
Nice Job.
Tony
I rarely get such a pronounced ear. Probably the biga at work here.
Beautiful loaf, Lin! I just received a small sack of Kamet to try, and your pictures make me want to jump right in!
TomP
Thanks, Tom. Looking forward to your kamut bakes. I find it a rewarding and easy grain to work with.
That looks fantastic.
And a million thanks for the work you've put into this site!
Lovely seeding and you're a great advert for Khorasan flour too, especially considering this loaf would also be 50% whole grain!
-Jon
Thanks, Jon, and really I love all the ancient grains, though Khorasan does top the charts at the moment. Was nervous about the seeds getting all burnt (and some of the pine nuts sure did), but glad it turned out OK.