I’ve performed levain in phases to construct flavour and gone as much as 70% PFF in a earlier rye loaf, so I believed why not check out a two-stage biga, go as much as 80% PFF, and skip bulk fermentation since there ought to already be a lot flavour?

This ended up being a 40% teff-rye loaf at 70% hydration. 

I started with 100g of rye, 100g of teff, 90g water and 10g of starter. This was apple crumbled and left to ferment for about 10 hours. Then I added 200g of bread flour and 90g of water to the combination, apple crumbled it, and left this to ferment for 14 hours. The subsequent day, the combination was fairly darkish and smelling fairly bitter.

I soaked the biga in 170g of water for ten minutes, then added in 100g of bread flour and salt. It was loopy – no lumps in any respect, all the pieces dissolved effortlessly like a traditional combine. I kneaded this ball longer than traditional as a result of I wished it to develop good energy with out bulk fermentation. 

The dough remodeled so rapidly right into a satiny, silky, elastic ball. Formed and chilly proofed for five hours then baked at 220 levels for 35 minutes. 

Finish outcome: Good flavour with a eager sourness. Skipping bulk fermentation made no distinction to flavour, unfold, oven spring and crumb. (Nonetheless: it will have overproofed if left within the fridge for one more two hours extra – it was rising sooner than what I am used to for chilly retard.) Glorious crumb – tender however elastic, good shreddability. 

And plenty of cracking out of the oven!