A Fine Crumb

David M. made SIX loaves of whole wheat bread in two days!! Needless to say, our house smells incredible: yeasty, warm and fresh. They need to bottle this smell up.

dough balls

The above image is of two types of pre-dough, the soaker and the biga. I’m not exactly sure what those two terms mean and how the two doughs are different from each other but all I know is that it took him multiple risings and at least a day to make this bread from start to finish. Here, the soaker and biga are divided into small chunks and combined with yeast, honey, and salt.


David kneaded it for about 15-25 minutes until it reached consistency. IMG_8188

The original recipe for this ‘tranisitional bread’ (half wheat and half white bread) can be find in Peter Reinhardt’s book, Whole Wheat Breads.


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