184g hard red or hard white flour (1 1/3c + 1T.)
28g oat bran (4T.)
14g flax seeds (1 1/2 T.)
4g salt (1/2 tsp.)
198g water (3/4 c. + 2T.)
- Mix all the soaker ingredients together in a bowl until all of the flour is hydrated and the ingredients form a ball of dough.
- Cover and place in the fridge, this is good for 3 days.
227g hard red or hard white flour (1 3/4c.)
1g instant yeast (1/4 tsp.)
170g water (3/45 c.)
- Mix all of the biga ingredients together in a bowl and form a ball of dough. It will be tacky, let it rest a few minutes and knead a few times until smoother. Cover and place into the fridge. This is good for up to 3 days
The next day or the day of baking take the biga and soaker out of the fridge. I use them cold but you can let come to room temperature. You will be adding the final ingredients to them.
In a small container mix together:
56g hard red or hard white flour (7 T.)
5g salt (5/8 tsp.)
7g instant yeast (2 1/4 tsp)
42g honey, or agave nectar or brown sugar (2 1/2 T)
14g vegetable oil (1 T.)
- Lay the biga on the counter and flatten into a disk, then lay the soaker on top and flatten into a disk.
- Cut thru the disk, into about 12 pieces and put into your mixing bowl. As you are cutting the dough add the final ingredient to the cut up pieces.
- Finally add the vegetable oil to the mixing bowl.
- Put the dough hook on and mix for 3 minutes at low speed. The dough will be soft and slightly sticky. If it seems too sticky let the dough rest 5 minutes and come back to see how it feels. If it needs more flour or water adjust as needed. Test to see if you have a windowpane.
- Bulk proof for 45-60 minutes until it is about 1 1/2 times it original size.
- Shape as a freestanding batard or place into a greased loaf pan. I use a 9 inch pullman pan.
- Cover so the top stays moist and let it raise another 45-60 minutes.
- Preheat the oven to 425 degrees, I use a steam pan in the bottom of the oven while preheating.
- Place the loaf into the oven and lower the temperature to 350 degrees. Bake for 20 minutes then rotate the pan if needed and continue baking another 20 minutes.
- To test for done, the loaf will reach an internal temperature of 195 degrees. It will be rich brown and have a hollow sound when thumped on the bottom.