Made a 50% khorasan/bread flour with the khorasan in a biga. Entire khorasan flour was hydrated at 45% with 10% sourdough starter and left at 15 levels for 14 hours. I then blended the biga with bread flour this afternoon to make a loaf at 75% hydration. Bulk fermented at 18 levels for 4 hours, proofed for 1.5 hours and baked at 220 levels for 40 minutes. 

I used to be anticipating the blending by hand to be very troublesome, nevertheless it was actually similar to another loaf. I loved making the “apple crumble” texture biga!

The rise was distinctive. Style was complicated and had what I felt had been stronger notes of fermentation – just a little beer-like. Good chew and crackly crust. 

All in all of the biga methodology has been nice enjoyable. I am wanting ahead to attempting it out with different grains. There is a household occasion this weekend and I’d topic occasion goers to a blind tasting.