Peter Reinhart's Whole Grain Breads by Peter Reinhart & Ron Manville

Author:Peter Reinhart & Ron Manville [Reinhart, Peter & Manville, Ron]
Language: eng
Format: epub, pdf
ISBN: 9781607741305
Publisher: IB Dave's Library
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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