The biga enjoyable continues. This time, I made a decision to pre-ferment all the things. 50% entire rye in a SD crumble biga (45% hydration), and 50% bread flour in a IDY poolish.

The following day, I merely mixed the poolish and the biga and added salt. On condition that this was a 100% preferment, the majority was actually brief – 2 hours – and I targeting constructing numerous energy upfront. Formed, added the standard suspects, and baked within the dutch oven at 220 levels with the lid off midway.

The crumb was astonishingly velvet comfortable, and the style of the SD-yeast was a pleasant change from the standard. I had scored the loaf a little bit too deeply, so there was no ear, however the spring was loads.

We liked this bread with inexperienced pea soup!