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
Beautiful loaf, Lin! I just received a small sack of Kamet to try, and your pictures make me want to jump right in!
TomP
That looks fantastic.
Lovely seeding and you're a great advert for Khorasan flour too, especially considering this loaf would also be 50% whole grain!
-Jon