Made this bread the first time here.
Recipe source: Transitional Whole Wheat Sandwich Bread from Peter Reinhart’s Whole Grain Breads P.99
Because of using the wrong flour when making the biga, I ended up making two loaves using two different types of flour. One was using Rogers bread flour and Anita’s whole wheat, just like the first time. The other one was using Anita’s all-purpose and whole wheat. Here is what happened with the all-purpose flour loaf:
- I used buttermilk instead of milk with this loaf, just because there were some in the fridge. The biga was a bit drier and not as sticky. I ended up putting more milk (may be 1 tsp to 2 more) in to get the stickiness.
- On baking day, I also put in 1 tsp of vital gluten.
- During hand kneading, I noticed the dough was slightly firmer than the bread flour dough.
- Because I had to do the mixing separately for the two different loaves with different types of flour, each loaf followed its own proofing time, I ended up had to bake the two loaves separately. When the first loaf was in oven, the second loaf (all-purpose flour loaf) was in 2nd proof. I had to stop it from rising too quickly and proofing for too long, so I put it in the fridge for a while. It did rise a bit higher than the first loaf before baking, but luckily, there was still some oven spring and it did not over-proofed.
- The result: The volume, texture and the taste of the two loaves were very similar.