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.

IMG_8185

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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