Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart; Ron Manville

Author:Peter Reinhart; Ron Manville
Language: eng
Format: mobi
Tags: Non-fiction
ISBN: 9781607741305
Publisher: Ten Speed Press
Published: 2007-08-01T00:00:00+00:00

Total: 14.14 ounces, 401 grams, 176.75%

1. Mix all of the soaker ingredients together in a bowl for about 1 minute, until all of the flour is hydrated and the ingredients form a ball of dough.

2. Cover loosely with plastic wrap and leave at room temperature for 12 to 24 hours. (If it will be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days. Remove it 2 hours before mixing the final dough to take off the chill.)

BIGA

1¾ cups (8 ounces, 227 grams) unbleached bread flour (100%)

¼ teaspoon (.03 ounces, 1 gram) instant yeast (.4%)

7 tablespoons (3.5 ounces, 99 grams) filtered or spring water, at room temperature (about 70°F/21°C) (44%)

1 large (1.65 ounces, 47 grams) egg, slightly beaten (20.6%)

4 (2 ounces, 56 grams) egg yolks (25%)

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