The request was for 2 loaves of bread for a household social gathering of about 30. The bread could be served with pumpkin soup and alongside some tomato-based vegetarian mains.
I assumed I might make two quite contrasting loaves however each 50% entire grain 50% white bread flour. One seeded loaf with khorasan and wholewheat, and the opposite with spelt and rye, blended with a tablespoon of malt and a few walnuts (ran out of cranberries).
The problem this time was the scheduling. The social gathering was at 4 pm and I must bake them at 8 am at dwelling, earlier than leaving for the social gathering. This meant that chilly retard within the fridge in a single day was in all probability the way in which to go – one thing I attempt to keep away from when baking for events because of the odd overproofed loaf within the fridge every so often. As well as I had little or no time within the days main as much as correctly schedule levain rising time, mixing time, stretch/folding time and many others, so I made a decision to go the biga-way for optimum flavour and suppleness.
You’ll slowly understand I am beginning to turn into a biga-advert. These loaves have been glorious!
I made each 46% hydration “apple-crumble” bigas with 10% SD in 5 minutes arriving dwelling late on Friday at 10 pm. Chucked them within the chilly hall the place it is normally 16 levels or so. The subsequent day, I solely had a window of two hours between 5 and seven pm. I took the bigas in, hydrated them with the remaining water of the loaves to get to 76% hydration, and blended within the 50% bread flour and 1.2% salt for every loaf. Every amounted to about 1 kg. The blending itself took 20 minutes in whole. Gave it two SFs earlier than leaving the home at 7 and left it to rise on the counter (20 levels). Received dwelling at 11 pm to 50% risen loaves. Shortly formed and included walnuts/coated with seeds, and left to rise in bannetons within the fridge.
Baked the following morning with no proofing mishap, 220 levels for 40 minutes. Loaves rose very nicely within the oven.
Comparability of crumb:
Each crumbs have been in all probability essentially the most open I’ve had for 50% entire grain. Curiously, there was nonetheless actually good chunk – elastic, spring – which differentiates these biga loaves from the long-fermented straight starter loaves in earlier experiments.
The khorasan-wholewheat loaf was completed earlier than the mains have been served. Folks actually cherished the seeds (pine, pumpkin, sunflower, poppy).
The rye-spelt had a spherical, mellow character and went very nicely with the walnuts. I noticed a party-goer nonetheless munching on this bread with out something on it when it was already time for dessert. That made me fairly comfortable. On the finish of the social gathering my sister-in-law requested if she might deliver the remaining slices dwelling for breakfast and that once more made me even happier.
General, I am actually happy with the brand new biga method. I feel it produces spectacular flavour for the quantity of comfort and suppleness it provides me, coupled with the sort of crumb, flavour, steadiness of sourness, and chunk I actually like with subsequent to no kneading. It is a wonderful method for folks baking with no mixer and with considerably erratic schedules. It has been a heavy few days – simply gave a small piano efficiency of a Beethoven symphony with 2 weeks discover, and now a celebration performed (additionally produced 3 spinach pies for it!) – so it could be good to have quieter days and mess around with the biga method in earnest.
