100% Whole Wheat Bread. I'm taking the plunge.

[hippywife]

I just made the soaker and biga for this Peter Reinhart recipe:
http://www.bakingandbooks.com/2007/09/22/simplicity-48-hours-in-the-making/

I've had it on the radar for some time now but got side-tracked by all the no-knead recipes. We'll see tomorrow how well it works...or rather how well I do with it.

[Lucinda]

1. Cool! I'm curious to see how this one turns out!

I haven't tried any whole wheat recipes yet.

[hippywife]

2. With my luck,

the one that takes the most time and work will be the one that's perfect. :eyes: :rofl:

[Lucinda]

3. Yep. It's pretty much a certainty.

:D

[housewolf]

4. Not only is that an absolute truth...

but there's a reason for... when it comes to bread dough, time and temperature are bread's friend (up to a point where over-fermentation happens).

I'll be interested in how this recipe turns out for you too... Peter Reinhart is a master at pulling flavors from bread and his recipes are very well tested. I've enjoyed his ww bread from "Crust & Crumb" and this method takes that recipe even farther. I hope you love it!

[hippywife]

5. So maybe you can explain something to me.

I figure the purpose of the biga is to develop the flavor since it has the yeast in it and the soaker is to make sure the flour is hydrated enough. Is that correct?

[housewolf]

11. That's partially it...

Soaking the flour hydrates it very well and also allows some gluten to begin developing. It also initiates enzymatic action which breaks down the starches, making the sugars that feed the yeast more available - which will result in a more flavorful bread. It's useful when baking bread with whole grains, and particularly useful when incorporating any variety of seeds or coarse grains such as oats, cornmeal, etc.

And yes, you are correct - a biga is a great way to develop flavor from the yeast. The stiff, dough-like consistency of a biga results in slower yeast activity than a starter that is more liquid starter such as a poolish or sponge, and also reduced the amount of acid formed - acids inhibit yeast activity so the yeast has more time to develope in a biga (especially if it's been refrigerated for a time) - and so you get more rounded, complex flavor from a biga than from more liquidy starters/sponges.

The term "biga" generally refers to a yeasted, dough-consistency starter, such as the one your recipe uses. If the dough-consistency starter is naturally leavened (sourdough/wild yeast) it's called a levain, particularly if it contains some whole grain flour.

[hippywife]

12. Thank you.

That explains a lot. I do want to try a levain one day. We have an organic bakery not far from work that makes some of the most awesome breads, many of them levains. Their shop is unusual in that it's all work space and you only have enough room to walk in the door, maybe...maybe two abreast for about six feet.

http://www.farrellbread.com/

[housewolf]

13. Mmmm... FarrellBread has mouth-watering, beautiful loaves

That's the type of loaf that inspired me into bread baking in the first place... I wanted to make breads that looked like THAT!

Glad to be of help with the info...

[hippywife]

6. Time to make the bread.

Biga on the left, soaker on the right.



Kneaded and resting.

[Lucinda]

7. Yay! Looks like its going to be a good one.

:)

[hippywife]

8. Here's hoping.

I didn't have instant yeast so it's just gonna have to sit a little longer in the bowl. I really do hope this works and makes a nice sandwich bread. Thanx! :hi:

And how are you this morning, glory?

[Lucinda]

14. Not doing too bad today chickie. Thanks for asking.

Having a lazy day, tummy is sending warning signals, so I'm not overdoing it.

Have a loaf of Ain5 rising (Bills favorite so far) and I will make my next biga storage batch in a few minutes. That stored biga starter bread rocks.

It appears that you are as busy as I'd expect you to be on a Sunday afternoon. :)

[Blues Heron]

9. That is some good looking dough!

Can't wait to hear the final verdict! 100 percent whole wheat is definitely on the agenda here. Was it easy to combine the soaker and biga?

[hippywife]

10. Yes.

They were both basically close to the same consistency. The recipe said to cut them both into small squares (a dozen of them each)so after I did that, I transferred them to the bowl of my stand mixer 4 squares of one, followed by four squares of the other until they were all in the bowl. I figured I stood a better chance of them mixing well if they were well mixed going in.

G'morning! :hi:

[hippywife]

15. I think I screwed this up.

I put it in the loaf pan and put it in oven while it was still a little warm from baking the scones. I forgot it was in there while I was looking at cookie recipes at tastespotting till my eyes were crossing. I preheated the oven for cookies with it still in there. I'm going ahead and baking it. Not sure how it will turn out. It's smelling pretty good but we'll see.

This is why I never usually let myself use the oven to proof things. Too bad coz it was going so well.

ETA: I tasted it and it's good. Just not risen as high as I would have liked. But it will work. Whew!
LOL

[Lucinda]

16. That looks sooooooo good.

Could you email me some butter to go with it?

[hippywife]

17. It really does taste good.

Nice and soft and nutty tasting inside a crisp crust. It is worth the effort and I'm going to have to try it again but not try to proof it in the oven. I swear I don't know where my mind is sometimes. :crazy:

Here's your buttah, baby! LOL

http://www.motherearthnews.com/uploadedImages/Blogs/Relish!/Pasture-Butter-325.jpg

[Lucinda]

18. Ohhhhh....... thanks schweetie! And you sent salted too!

I know i'm not supposed to like it salted, but thats the way we roll. I never cook with unsalted butter. Guess I'll never be a proper pastry chef. :)

[hippywife]

19. Me, either.

Butter has to do double duty around here and I buy enough of it as it is.

[housewolf]

20. Yum! It looks wonderful!

I'll take a slice too, buttered of course!

The interior looks quite soft and moist... very well done!

[hippywife]

21. Thank you, ma'am.

It'll work for PBJ's this week and then I'll do it right next weekend. You are most welcome to a slice with butter, m'dear. :hug: