I made this bread for the birthday party for our friend’s son, Gregory. He was turning 25, and his mother had a party for 13 of his friends. I’ve known Greg since he was born. He’s very special to all who know him.
- This bread is made with the same basic recipe as Italian bread, but there are some differences.
- I used a large combination of non-white flours to make the dough.
- Out of the total of 38 1/2 ounces / 1090 grams of flour, I used
- 25 1/2 ounces / 725 grams of bread flour
- 5 ounces / 140 grams whole wheat flour
- 5 ounces / 140 grams stone ground rye flour
- 3 ounces / 85 grams rye meal
Ingredients
Biga
| Ingred | Ounces | Grams |
|---|---|---|
| Bread Flour | 15 1/2 | 440 |
| Water | 10 | 285 |
| Dry Yeast | 1/2 tsp | 2 |
This bread doesn’t usually rise to be basketballs as the Italian sometimes will. The whole wheat and stoneground rye contain sharp edges that cut the gluten strands, and attenuate the rise. That’s why I didn’t cut the yeast as much as I might have in this recipe.
This was a 64.5% hydration biga; on the wet side for a biga, but since the bread is going to be 62.5%, it matches.
For instruction on how to make a biga, go here, but use the amounts above.make a biga
Total Ingredients — Make Allowance for Biga
| Ingred | Ounces | Grams |
|---|---|---|
| Water | 24 | 680 |
| Bread Flour | 25 1/2 | 725 |
| Whole Wheat flour | 5 | 140 |
| Stoneground Rye | 5 | 140 |
| Rye Meal | 3 | 85 |
| Dry Yeast | 1 Tbsp | 15 ml |
| Salt | 1 Tbsp | 22 |
| NF Dry Milk | 1/2 cup | 225 ml |
| Olive Oil | 1 Tbsp | 15 ml |
| Sugar | 1 Tbsp | 14 |
Method
1. Take the biga out of the refrigerator and let it warm up for an hour.
2. Measure all the flours and other ingredients.
3. Put the water, sugar, yeast, oil and milk powder in the mixer bowl.
4. Slowly add the cut-up biga and mix for a minute or two, using the paddle.
5. Add half flour and mix for two minutes.
6. Switch to the dough hook, add the rest of the flour and mix for two minutes.
7. Let the dough rest for 25 minutes.
8. Add the salt and knead for 10 minutes.
9. Ferment for 45 minutes, do a drop-hook fold.
10. Ferment for 45 minutes, do a drop hook fold.
11. Ferment for 25 minutes, remove from the bowl and let rest on the counter for 20 minutes.
12. Shape into two 2-pound loaves, place on parchment paper and let rise for 50 minutes.
13. Slash in a tic-tac-toe and bake in a dry oven at 425 F / 220 C for 20 minutes, turn and finish baking.
Here We Go
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Here’s the biga right out of the refrigerator. It rose a lot and popped the top. |
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The cast of characters, at least some of them. |
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Adding the non-big flour. |
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Getting ready to add the biga. Even at 64.5%, it’s sticky. |
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This is the slurry with biga after two minutes mixing. The biga has dissolved a bit. |
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After adding about half the flour and just starting to mix. |
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Add the rest of the flour and switch to the dough hook. |
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After another minute of mixing with the dough hook. |
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Ready for the autolyse. Doesn’t look promising, does it? |
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A shot down the side of the bowl. |
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After the autolyse and adding the salt and mixing for a minute. |
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After 10 minutes kneading. Ready to ferment. |
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Into the bowl to ferment for 45 minutes. |
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After the first rising. |
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After the second 45 minute rise, ready to drop hook. |
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After the third rise, 25 minutes. |
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On the counter, resting. |
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Rolled a bit — note the stickiness, and this is a 62.5% dough. Must be the whole grains. |
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Shaped and ready to rise. These are 6 inches / 150 mm in diameter. |
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Risen for 50 minutes and ready to bake in a dry oven at 425 F / 220 C. These are 8 inches / 200 mm in diameter. |
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Half way done, time to turn them a bit. Interesting slash, eh. Bit of a blow-out on the right one. |
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And all done. Not bad for whole grains. |
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The crumb and some of the party goers. My buddy Greg, the birthday boy, on the left, and Suzanne, Sandra and Josh. |