Last week I was too busy creating the traditional sweets and savory for Diwali, and my passion bread baking took a back seat. Yesterday to continue my passion, I decided to make simple and easy bread. The bread this time was 50% whole wheat bread with biga, and love the way yeast did it magic.
This 50% whole wheat bread is from my favorite bread book “Flour water salt and yeast “by Ken Forkish. I love his book; pizza recipe is a gem. I got perfect pizza with his baking technique. Day before the baking, make biga with bread flour and the next morning make dough with whole wheat flour. Amount of yeast that was used was a very small amount. Also I wanted to try to make bread because of my new banneton (proofing basket). I conditioned my banneton according to tips from Facebook group friends. Yes banneton works wonders in shaping the high hydration dough. This is not possible without it.
Once proofed and baked I got the color what I was expecting, then comes the daring part slicing the loaf. Once you slice it only you will came to know that whether yeast did wonders there. Usually in white flour you can see the magic predominately, however in other whole grains it is not that easy, and especially with rye it is really hard, but feel the wonders it did in the bread.
I like artisan type of bread a lot, even though I bake with egg, butter etc occasionally. Every day I am learning something. It is fun. Yes bread baking is like good addiction, more you bake it more you get the feel.
Here comes the easy artisan bread you can make it in your kitchen oven, you can use your Dutch oven if not try a cast iron skillet that works fine too. Do you know most delicious way to eat it is to apply some Nutella, the way my daughter taught me.
Here comes the recipe. Give it a try.