Post #2147239
2025-10-07 01:37 UTC
Got a 'Need bread, Stat!’ message from a #BreadAndBarter buddy last night. That meant a yeast based bread as my starters were happily snoozing in the fridge.
Usually I'd do a White Bread with Poolish but decided to try something different this time.
First attempt at White Bread with 80% Biga. 80% of the dough mass is in the pre-ferment! The 20% mass of the main dough looks silly against the immense volume of the Biga.
Scaled for my preferred loaf size, hydration reduced for AP flour.
#Bread
Replies (1)
-
@kaybee335@fosstodon.org 2025-10-07 01:51
This was a pretty sloppy dough with a short bulk ferment time limiting the number of folds that could be applied. I started with my 'Rubaud Riff' mixing (2 sessions, 15 min rest), then 3 very aggressive sets of stretch and fold with 15 minute rests, finishing with 3 'high stretch' coil folds with 30 mins rest between. Seems to have turned out well from the outside anyway. Hopefully I'll get a crumb pic from my buddy so I can see what happened inside the loaf! 😂 #Bread