This can be a 45% wholegrain (rye, khorasan, einkorn) loaf, round 72% hydration, with 90% of the flour prefermented in a two-stage biga over 20 hours.

The primary stage consisted of 220g of the wholegrain flours blended loosely with 100g of water and 10g of 70% hydration starter. The result’s a crumbly combine, one thing that resemble apple crumble combine. I left this to ferment for 10 hours.

I then added in 220g of white bread flour and an extra 100g of water to the biga, once more slicing into the biga as if I am slicing into shortcrust dough. I left this to ferment for one more 10 hours.

The following day, I hydrated the biga with 160g of lukewarm water for 15 minutes – this will get rids of lumps within the closing combine. I then blended in 60g of bread flour and left this to bulk ferment, with 2 folds, for about 2.5 hours. Formed and left to proof for an hour, then baked lined for 25 minutes and uncovered 20 minutes at 220 levels.

A very, very nice crumb with a number of depth. Only a good contact of sourness.