Spelt loaves just keep getting biga
To be honest, posting more in order to use the above tabloid-type title rather than to share some new bread breakthrough, but here goes anyway. Apologies for overdoing the biga theme in the process.
My latest bake was a 50% white spelt 50% strong white wheat flour loaf with 5% golden flaxseeds (pre-full hydration). All the spelt went into the 'shaggy' biga.
The loaf had amazing oven spring. I would say at least doubled in size in the dutch oven, lifting the lid in the process.
Lovely soft texture, crunch crust and open crumb and nice, slightly sweet, taste. Kept really fresh for a long time as well. Still almost like fresh after about 2.5 days from the bake.
I have plucked up the courage to try pushing the biga experiment to the limit as per the conversation in the previous posting with GaryBishop about whether 50% biga is the sweetspot by going for a 100% biga in the next loaf I a preparing. Trying for a 30% wholegrain rye loaf.
Will be reporting back with results.