The biga enjoyable continues. This time, I made a decision to pre-ferment every part. 50% entire rye in a SD crumble biga (45% hydration), and 50% bread flour in a IDY poolish.
The subsequent day, I merely mixed the poolish and the biga and added salt. Provided that this was a 100% preferment, the majority was actually quick – 2 hours – and I targeting constructing plenty of power upfront. Formed, added the same old suspects, and baked within the dutch oven at 220 levels with the lid off midway.
The crumb was astonishingly velvet tender, and the style of the SD-yeast was a pleasant change from the same old. I had scored the loaf somewhat too deeply, so there was no ear, however the spring was loads.
We cherished this bread with inexperienced pea soup!
