Well- it’s not much to look at- but that is the biga for tomorrow’s Community Supported Bakery delivery. A biga, sometimes called a starter, is the key to getting a robust flavor in homemade bread. The yeast and flour rise overnight to create a rich mixture of tastes that bring the magic to bread. Yum! Sorry I didn’t get any action shots, but once you start mixing this baby, you can’t stop to take a picture.
Since tomorrow’s bread will be my Heavenly Wheat recipe, I’m also soaking the wheat germ overnight. Here’s an action shot of the soaker- can you see the wheaty goodness working those grains in there? Yeah baby! This gives the loaf a soft bounce while still making sure you can taste the wheat. Historically, wheat loafs either had a strong bitter wheat flavor and were heavy bricks, or soft bouncy loafs with little or no wheat flavor. Soaking overnight gives the loaf both good trates- soft and wheaty.
Tomorrow morning I’ll mix the two and do a double rise. Then a roll out to shape into loafs and into the oven. I’ll make sure to get some good action shots of the baking stone and DIY steamer that helps keep the bread’s crust flakey and golden brown. Until tomorrow, here’s the recipe:
Biga: 2 cups bread flout, 1 cup warm water and 1/2 teaspoon rapid-rise yeast
Soaker: 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cups whole milk
Dough: 1/4 honey, 4 tsp salt, 2 tbs yeast, 6 tbs butter and 2 tbs veg oil.
Directions: Mixt the biga and set out overnight at room temperature. Mix the soaker and set overnight in refrigerator. Break the soaker into pieces and mix with biga and remaining ingredients in mixer. Knead until smooth. Place in greased bowl and let rise 45 minutes. Gently knead and let rise another 45 minutes. Roll into loaves and let rise 60 minutes or until doubles in size. Slash top and bake at 350 for 40 minutes until interior reaches 200 degrees. Rotate during baking. Let cool for 2 hours at room temperature. Slice and enjoy!