50% Whole Wheat Bread with Biga
This recipe uses a biga to make whole wheat bread.
From book: FLOUR WATER SALT YEAST
This recipe makes 2 loaves, each about 1.5 pounds, and is suitable for focaccia
Biga Fermentation: 12 to 14 hours
Bulk Fermentation: 3 to 4 hours
Proof Time: About 1 hour
Sample Schedule: Mix the biga at 6 p.m., mix the final dough at 8 a.m. the next morning, shape into loaves at 11 a.m., and bake at noon.
Biga
| Ingredient | Quantity | |
| White Flour | 500 g | 3 3/4 cups + 2 tbsp |
| Water | 340 g, 80 F | 1 1/5 cups |
| Instant dried yeast | 0.4 g | Scant 1/8 tsp |
Final Dough Baker’s Formula
| Ingredient | Quantity | Quantity in Biga | Total Recipe Qty | Baker’s percentage | ||
| White Flour | 0 | 0 | 500 g | 500 g | 50% | |
| Whole Wheat Flour | 500 g | 3 3/4 cups + 2 tbsp | 0 | 500 g | 50% | |
| Water | 460 G, 100 F | 2 cups | 340 g | 800 g | 80% | |
| Fine Sea Salt | 22 g | 1 tbsp + 1 tsp | 0 | 22 g | 2.2% | |
| Instant dried yeast | 3 g | 3/4 tsp | 0.4 g | 3.4 g | 0.34% | |
| Biga | 840 g | All from recipe above | 50% |
*The baker’s percentage for biga is the amount of flour in the big expressed as a percentage of the total flour in the recipe