50% whole wheat bread with biga from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • whole wheat flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Notes about this recipe

  • hashi on February 01, 2025

    This is tasty bread and worth the time. I made one regular loaf and one focaccia. I do need to adjust the baking time on the regular loaves because it’s too long for my oven, but other than that — this is a winner.

  • anya_sf on December 14, 2021

    The biga and dough took much longer in my cool kitchen; I had to create a warmer environment and just be patient, but the loaf turned out well. Delicious and hearty with prominent wheat flavor. Super chewy and crusty. I should have checked early as my loaf got a little singed.

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