100% Whole Grain Bread With Biga/Soaker

⏱ 75 mins 🍽 2 medium loaves, 32 serving(s) 🏷 Yeast Breads

This recipe adapts a classic whole grain bread method to produce two medium loaves. It uses a two-stage process involving a biga starter and a separate soaker, which are combined with additional flour, yeast, honey, and oil. The dough is kneaded, folded, shaped, and baked to create a nutritious, homemade bread ideal for regular baking. The total preparation and baking time is approximately 75 minutes, not including the extended resting periods for the biga and soaker.

100% Whole Grain Bread With Biga/Soaker

Ingredients

  • 2 2/3 cups whole wheat flour (341 g, I use fresh ground wheat berries)
  • 9 ounces water (255 g room temperature)
  • 3/8 teaspoon instant yeast (1.5 g)
  • 2 2/3 cups whole wheat flour (341 g)
  • 1 1/4 cups water (297 g room temperature)
  • 1 teaspoon table salt (6 g fine salt)
  • 2/3 cup whole wheat flour (85 g)
  • 1 1/4 teaspoons table salt (7.5 g fine salt)
  • 1 tablespoon instant yeast (10.5.5 g)
  • 2 tablespoons oil (or soft butter, 21 g)
  • 1/4 cup honey (64 g)

Method

  1. Combine the biga ingredients, cover the mixture, and allow it to stand for 1 hour at room temperature before chilling for 3 to 18 hours.
  2. Mix the soaker ingredients together, cover, and let it sit for 4 to 19 hours.
  3. For the final dough, bring the biga back to room temperature, using gentle warmth if needed, ensuring it stays below 100F.
  4. Place the biga on a floured surface and spread the soaker over the top. Slice the combined dough into 12 portions and transfer them to a mixing bowl.
  5. Incorporate the rest of the ingredients and knead the dough for 7 - 8 minutes. Let it rest for 5 minutes, then knead for another 1 to 2 minutes until it passes the windowpane test.
  6. Perform a stretch and fold. On a lightly floured counter, stretch the dough into a rectangle and fold it in thirds. Rotate it 90 degrees and fold once more. Flip it over and place it into a greased bowl or straight-sided container.
  7. Allow the dough to rest for 20 minutes, then complete another stretch and fold before returning it to the container.
  8. Once the dough has expanded to one and a half times its initial size, which may take 30 to 45 minutes, turn it out onto a floured surface.
  9. Form the dough into loaves and place them in pans. Cover with greased plastic and let them proof for about 45 minutes, or until they have increased to 150% of their volume.
  10. Bake in an oven preheated to 375F for roughly 35-40 minutes, until the internal temperature reaches 190-200F. Transfer the loaves to a cooling rack before slicing.

Nutrition (per serving)

Sodium164800 mg

Recipe details

CategoryYeast Breads
AuthorRed_Apple_Guy