This time Zorra of Kochtopf
and the host for BBD 79 and initiator of the Bread
Baking Day and World
Bread Day asked us to bake with a Biga (a
firm preferment, which is used mainly in Italian breads). Zorra also asked us to experiment. I think I did.
In Chad Robertson's latest book, Tartine No. 3,
Modern, Ancient, Classic, I found a recipe with sprouted wheat that appealed to
me. In fact all loaves appeal to me, but that is for next time. Chad uses leaven
for his loaves and I used a biga because I love to participate with the Bread
Baking Day. Instead of high-extraction wheat flour and medium strong bread
flour I used flour 550 and added sprouted wheat.
We found organic wheat berry
and they sprouted beautifully. It took me 4 days to get this freshly sprouted
wheat
Normally I use my electric mixer for
kneading dough. But, not today. Chad uses his hands instead. He uses “the
master method” for most of his breads. I followed Chad’s instructions used my
hands and let time do the rest.
I proofed the dough in the refrigerator and it
proofed very well. When I wanted to transfer it to the Dutch oven it almost slipped
out of my hands, it was so full of bubbles. I was happy not to burn myself and
didn't care for the shape.
The result is good smelling, very good tasting and
healthy bread. I will definitely bake this again!
