100% Whole Wheat Sandwich Bread Peter Reinhart

[Day 1]

100% Whole Wheat Sandwich Bread Peter Reinhart

Category: Yeast bread

Ingredients
SOAKER
Whole grain flour	227 g
Salt	4 g
Milk, whey, or yogurt	198 g
BIGA
Whole grain flour	227 g
Instant yeast	1 g. (1/4 tsp.)
Water at room temperature 21 ° C	170 g
FINAL DOUGH
Soaker
Biga
Whole grain flour	56 g
Salt	2/3 tsp
Instant yeast	1 1/2 tsp
Honey, sugar or brown sugar	35 g
Olive, vegetable or butter	14 g (1 tbsp. L.)
Whole grain flour for adjusting and kneading.

Cooking method

• Day 1: knead the soaker and biga separately, leave the soaker at room temperature, send the biga to the refrigerator overnight.
• SOAKER
• 1. Mix the ingredients (you can just use a spoon) for about 1 minute, until the flour is completely hydrated and the dough forms into a ball.
• 2. Cover loosely with plastic wrap and leave at room temperature for 12-24 hours. (the soaker can be stored in the refrigerator for up to 3 days)
• Advice: boil milk, cool to 21 degrees. C, and only then use in the soaker. When using boiled and chilled milk for baking, the bread is higher!
• BIGA
• 1. Mix all ingredients until a ball forms. Mix with your hands for 2 minutes. The dough is very sticky. Rest - 5 minutes, then knead the dough again with wet hands for about 1 minute. The dough will become softer but still sticky.
• 2. Transfer the dough to a clean bowl, close tightly with plastic wrap and refrigerate for 8 hours (can be stored up to 3 days).
• Day 2
• We take biga out of the refrigerator and it warms up for 2 hours at room temperature.
• Next, knead the final dough in a bread machine. Put Biga and Soaker in a cotton bucket, divided into 12 parts. Add the rest of the recipe ingredients. Use only kneading in the yeast dough program, and not completely! As soon as the dough becomes homogeneous, interrupt the program and turn off the c / n. The dough should be soft and slightly sticky. Leave it to fit in x / p.
• remember, that final dough cannot be kneaded for long!, only so that all the ingredients are combined with each other.
• Put the matched dough on a floured work surface, form a loaf and place in the prepared form.
• Proofing in the oven at 30 degrees until the volume increases by 1.5-2 times. When the bread is good, increase the temperature to 180 degrees and bake for 40 minutes.
• Cool on a wire rack for about 1 hour.
• 

Time for preparing:

2 days

Note

Answers # 4, 8, 9 contain a detailed master class on making dough and baking bread.

According to the author, bake 1-2 breads according to this recipe and you will understand that this method is no more complicated than the traditional one. But the taste is much better!
Dancing with tambourines Pre-preparation of biga and soaker is necessary in order to fully reveal the richness of the taste of whole grain flour.
Bread can be baked in different shapes (sandwich loaf, round on the hearth, rolls).
It has a delicate crumb, a thin crust and a wonderful taste!
Recipe from "Whole Grain Breads" by Peter Reinhart.
Good luck to everyone and delicious pastries!

Similar recipes

100% Whole Wheat Bread by Richard Bertine (dogsertan)

Sourdough whole wheat bread (oven) (Alexandra)

Sourdough Swedish custard bread (Omela)

Lyrical digression

What is it needed for soaker?
In the case of using whole grains - to soften coarse grains, activate inactive enzymes "hidden" in the grain, and initiate the process of grain germination.
When using whole grain flour, the soaker is necessary to extract the maximum flavor from the flour and to reduce the damage to the structure of the bread of the coarse bran (gluten strands can be torn by the sharp bran and pre-soaking softens them).

Whole grain bread requires a higher percentage of acidity than white bread due to the increased activity of enzymes (enzymes) (many enzymes are added to flour with bran and germ). These enzymes break down starches and proteins during fermentation and can turn dough into a sticky mass. Biga - pre-fermented dough, it is the slow fermentation that ensures the disclosure of the aroma of the whole grain flour and the development of the necessary acidity of the dough.

The fact that the dough is mixed in two passes is not strained, but the rest ... Besides, will dry yeast survive in the refrigerator for three days ...

I'll wait until the entot recipe is translated into the language of five ... ugh, chetyrehbukhanschits (while I was at Seliger, I lost one loaf ... Just on the way back, there were such potholes!).

... Besides, will dry yeast survive in the refrigerator for three days ...

Everything will be okay. I have no doubts, because the author of the recipe is a Master and baking bread is his profession.
The recipe looks cumbersome, but what can you do, I wanted to describe all the subtleties that the author paid attention to. I think it depends on them what the final result will be. In fact, everything is not as complicated as it seems at first glance.

[1. Soaker]

Since I again started bread according to this recipe, I decided to photograph the process.
I think it will be clear and understandable.

Let's start with the fact that in the evening, before baking day, we knead two types of dough, soaker and biga (I will call them as indicated by the author in the recipe)

1. Soaker
1 tsp I dissolve the salts in 198 grams of milk (boiled and cooled to room temperature) and mix with 227 grams of whole grain wheat flour. Cover with foil, leave at room temperature.
Ingredients: Here's the result:

2. Biga
I stir 227 g of whole wheat flour with 1/4 tsp. dry yeast and 170 g of water at room temperature (21 degrees). First, stir with a spoon, then you can knead slightly with wet hands. Cover, clean in the refrigerator until morning.
Ingredients: What we get:

That's it, we have finished the preparatory work. It took weighing-mixing no more than 15 minutes.
We forget about the test until the morning.
To be continued...

[Anise]

Anise , since I "laid eyes" on this bread, I look forward to continuing. 🔗
I'm already thinking 🔗how much whole wheat flour can be substituted with whole wheat rye flour in this recipe without sacrificing quality.

[Anise,]

Anise,
Sternochka, not more than 25%, I think

[Stеrn, Alexandra]

Stеrn, Alexandra, girls, thanks for your support! Tomorrow I will definitely continue.

Stеrn, this author also has recipes with rye c / z flour, prepared according to the same principle, only I have not yet studied them in detail. It uses whole grain sourdough and yeast in rye breads. Now I quickly looked at a book, a different ratio, and 50 to 50 (whole grain rye and whole grain wheat), and only 170 grams of rye c / z (where without sourdough, but with ordinary wheat flour).

[Day 2]

So, let's continue the conversation.
Day 2
In the morning, waking up and passing by the refrigerator, we get from there what we put last night, that is, biga,
admiring the beauty:

We close the lid and leave on the kitchen table next to the other dough prepared yesterday (soaker which), let it warm up. We have 2 hours and you can do other important things.


2 hours have passed. Let's start mixing the final dough. I will use x / n, how to do it by hand or with a mixer, described in detail in the first post of the topic. I divide biga and soaker into pieces like this

and gradually transfer both doughs completely into the bucket of the bread machine. I weigh the rest of the ingredients on top: 56 g whole wheat flour, 1 tsp. salt, 1 1/2 tsp. dry yeast (from the author - 2 1/4 tsp), 35 g brown sugar, 14 g olive oil.

I put the bucket in cotton, turn on the "yeast dough" program.
Preliminary kneading 5 minutes. Do not rush to add water at the beginning of the batch, it may seem a bit dry, wait 3-4 minutes until the wet dough absorbs the dry ingredients and then decide what you need a "bun". I did not have to add a single gram of flour Altai Health, I bake from it for the second time according to this recipe.
This is what the dough looks like after preliminary kneading:

5 minutes rest. Then the batch is switched on again. I wait another 5 minutes, then I stop the program (so the x / n would knead for another 10 minutes). This dough does not need to be kneaded for so long.

I leave the dough to come up in cotton until it increases by 1.5-2 times. It took me 1 hour 40 minutes (the kitchen is cool today). Here's how the dough rose:

Preparing the work surface and baking dish:

I spread the dough and form a loaf:

I put it in shape:

I put the form with the dough in the oven for proofing, turn it on to a minimum heating of 30 degrees.

Take a short break while the dough is brewing and I will continue.

This is how the bread looks after 40 minutes of proofing:

Has risen enough, so I increase the temperature in the oven to 180 degrees.
I bake for 25 minutes, then reduce the temperature to 170 and another 10 minutes, in total it took me 35 minutes to bake. Baking with steam is described in the 1st post of the topic, but I chose a different method.
We take out from the oven:

Put on a wire rack to cool:

After an hour, we cut and enjoy:


I noticed that the bread does not crumble at all.
It retains its freshness for a long time (I judge from the previous baking).
Fragrant. Tasty. With a fine, pleasant crust.
Slightly (I emphasize - slightly) sweetish taste. If someone is not quite to your taste, just put in less sugar, 25 grams, probably less is not needed.

Good and tasty bread to everyone!

Here's what I thought: instead of milk in a soaker with rye flour, it's probably better to take either milk whey or kefir (it seems like yogurt is allowed there), something sour, in a word. For rye it will be better than milk, what do you think?

Voice from the wings: definitely better

[Anise]

Anise, what an interesting recipe ... And with such a detailed master class. Thank you very much.
Anis, please tell me, what kind of crumb does the bread get - soft or a little rough?

[Joy]

Joy,
And the crumb turns out to be soft and tender, moreover, it retains its freshness for several days, tested by previous baking. Today is the second day of bread - the softest, as if just baked.
And very aromatic!

Anis, I join in all the thanks !!!! : flowers: My leaven is dead, so tomorrow I will put your bread. I just want to replace the yeast with fresh yeast (I don't like dry yeast). I think I'll put 2 and 5 grams.

[ikko4ka]

ikko4ka and you

The author of the recipe has a note that any yeast can be used. He just prefers dry ones himself and explains this by the fact that they are put directly into flour and this is very convenient.
As for fresh yeast, it is necessary to increase the amount by 3 times the amount of dry and dissolve them in some liquid... There is liquid in the soaker, but in what will you dilute the yeast for the final test? There is no liquid there anymore, pay attention. After all, both doughs are almost ready, and when the final dough is kneaded, additional ingredients are simply added to them, and they are all "dry" (except for butter, of course). Here you need to think about how to do it. Therefore, I also followed the author's example and baked with dry yeast, although I prefer to use fresh ones. And put in the final dough not 2 1/4 tsp. yeast, like his (it seemed a bit too much to me), and 1.5 tsp.
In any case, I wish you to bake good and tasty bread!
I will wait for the result! Good luck!

I made bread again according to this recipe.
This time she rolled a new form for proofing bread, and baked in a rooster.
Although the principle of baking in "gastronorm containers" is known to many, I will tell you how I did it, suddenly it will come in handy for someone.

25 minutes before baking, she preheated the oven to 230 degrees along with the pan.
She turned the spaced bread out of the mold onto a sheet of baking paper, made cuts, transferred it directly onto the paper into a heated duck. She baked for 25 minutes with the lid closed, then reduced the temperature to 180, removed the lid and baked for another 10 minutes.

It also turned out tasty and aromatic, the crust is not thick, the crumb is tender, so you can bake in this way.
Here's what kind of bread came out (at home it was called "just some kind of ninja"):

[Anise]

I baked this bread yesterday. I did not take a photo, as the loaf was not presentable. The upper crust is not convex, but concave. I did it myself. I saw that the dough was thin, but did not add flour. So it turned out that the indicated proofing time was too long, in short, the bread had stood. Next time I will definitely follow the consistency of the dough.
But the bread is still tasty, with a wonderful color, with a bright creamy aroma. Thank you so much, Anise , for a delicious bread recipe.

[Joy]

Joy!

I was waiting for your feedback!
I am glad you liked the taste of the bread.
After all, it really has a very bright aroma? I hope, not only it seems so to me?
And not the same as that of c / s bread from a bread machine (although I love my bread machine very much and treat it anxiously).
As for the proofing time and consistency, this is a fixable thing, you can adjust it next time, you now already know what the bread was missing.
And since I baked for the first time using this recipe, now I make whole grain bread this way, precisely because of the taste. In the same way (with minor changes in the composition) I made challah, ciabatu, cinnamon buns (completely whole grains) - I like the result.
I hope that your recipe will take root, and you will certainly please yourself (and us) with a beautiful bread!
Good luck!
P.S. You have a wonderful nickname! I read it and it's already nice!

Indeed, the aroma of this bread is very bright. I will definitely bake this bread right.

Yesterday I baked this bread from a new batch of flour ZA (freshly ground, from the end of September).
When kneading the final dough, I had to add 2.5 tbsp. l. flour to the total amount, the dough was liquid and sticky enough (according to the type of dough, I could have added more, I just don't like the dough "clogged" with flour, so I didn't do it).
A new batch of flour and immediately small changes in quantity.
The first time I filled up, usually all grams in grams according to the recipe.

What do you think, Anis, is it possible to bake this bread in a bread machine? My oven will not be set at a certain temperature, but I want to try

Can! It should only be borne in mind that the dough for x \ n is different from the dough for the oven.
Therefore, keep track of the balance of flour and water, i.e. e state of the kolobok. The whole grain flour dumpling should be soft.

Thanks, I will definitely try

[Admin]

Admin, thank you for answering.

yoyokot, I would also like to draw your attention to the fact that the so-called FINAL DOUGH you cannot knead for a long time! Otherwise it will "creep away" and no additional amount of flour will be able to collect the dough into a bun.
I recommend adding the necessary ingredients for FINAL DOUGH to the already prepared SOAKER and BIGA and mixing quite a bit, just so that everything is connected and the mixing program is turned off. And then leave for proofing, when it is suitable enough, turn on the baking.

If you decide to bake in x / n, write about the result, it is very interesting to know how it will turn out. Good luck, good bread!

[Anise]

I baked this bread in a bread maker yesterday. Instead of milk, I took old kefir, everything else was as in the recipe, only I put less brown sugar, about 3/4 tablespoon, flour is also FOR. Baked for 1 hour. It turned out beautifully. But old kefir still does not go well with wheat bread, there was a sourness, next time I will try it with milk. The crumb is a little damp, I like that. I don’t know how to describe the taste, but it feels like it’s real, better, the way it should be !! It's just that in x / n this never happened.
I don't know how much bread gets to its condition, but today it has changed yet, the sourness has disappeared completely
Now, if there is time, I will bake such bread (I really like kneading the dough with my hands, it’s so nice), I’ll try to add some more seeds, I always put them in bread, it seems to me that it should not spoil

Thank you, Anise and Admin, for your advice, without them it would be difficult the first time

Another question arose, if you do it with rye flour, then where to put it, in a big bowl or in a soker? Or equally in both tests?

[yoyokot]

yoyokot
Glad you like the recipe !!!

... I don’t know how to describe the taste, but it feels like it’s real, better, the way it should be !! It's just that in x / n this never happened.

Here, here, you correctly noted the taste of the bread. It is well worth the effort!

Another question arose, if you do it with rye flour, then where to put it, in a big bowl or in a soker? Or equally in both tests?

I don’t know exactly what’s better, this author’s this and that, it all depends on the specific recipe. Would you like, for example, a tried-and-true recipe for wheat-rye bread by the same author from the same book? It turns out soft tasty rye bread, although there is 40% rye and 60% wheat flour. Made by analogy with the first recipe from this topic, rye flour in SOAKER:

Transitional Rye Sandwich Bread

SOAKER
Whole grain rye flour - 170 g.
Whole wheat flour - 56.5 g.
Salt - 4 g. (1/2 tsp.)
Whey or kefir - 170 g (+ 2 tbsp. L. Water - had to be added, it was dry)

BIGA
Bread flour, unbleached or with a high gluten content - 227 g.
Instant yeast - 1 g. (1/4 tsp.)
Water, room pace. 21 degrees C - 142 g.
FINAL DOUGH
Soaker
Biga
Whole grain rye flour - 45 g.
Salt - 5 g (5/8 tsp)
Instant yeast - 1 ¾ tsp.
Molasses - 28.5 g (1 ½ tbsp. L.)
Honey, sugar, brown sugar - 14 g (1 tbsp. l.)
Olive oil - 14 g. (1 tbsp. L.)
Cumin - 7 g. (2 tsp.)

Hope it comes in handy.
I wish you good and tasty pastries!

[Anise]

Anise, Thank you! Super!

I will definitely try to make one, too. Can I put flour in the bigu? Or at least ordinary, premium? I just don't have others, and I don't really know what unbleached or with a high gluten content is, which of mine is more like.

... Can you put flour in the bigu? Or at least ordinary, premium? ...

It is better to use regular flour in a bigu, premium, if you make this recipe.

As far as I can imagine, unbleached flour is the same, only it has not undergone additional bleaching processing.
On the other hand, flour with a high gluten content has more protein than regular flour. We still have to look for this. I bake from ordinary flour, but I translated and wrote as expected by the author.

Thank you

This is how I got the bread baked according to this recipe:

On the second day, I made the dough in a bread maker on the program: kneading 0.5 hours + proofing for 1 hour, plus an hour proving in a basket. I added some flax seeds to the dough. Baked on Sunday, in 2 days it did not turn black, and it even became somehow softer and tastier, what it will be on the 3rd day I will not say, because today they were eating the leftovers

[Nataly_rz]

Nataly_rz, you have got this handsome bread! It looks very appetizing, and I just want to break off a piece! I am glad that the recipe was to your taste!

The bread is delicious, but it falls apart for me. What to do?

[Asyana]

Asyanaat what stage is falling apart? Please write in more detail. And how was it prepared, was it all according to the recipe? If possible, show the result.

If at the stage of the final test, then it definitely mixed it up.
The so-called FINAL DOUGH cannot be kneaded for a long time! Otherwise it will "creep away" and even with an additional amount of flour it will be impossible to collect the dough into a kolobok (and it doesn't need to be done). Final Dough is best kneaded with your hands.
Both Biga and Soaker, standing overnight - a ready-made dough in itself, long kneading, as I understand it, will only destroy the structure of the dough.

I did everything according to the recipe and everything worked out, as it is written in the text. But the finished product cannot be cut, so that a whole piece remains. I had to eat it in small pieces, so I can't post the photo. I baked it with a flat cake in a frying pan, since there was no such form as in the recipe.

[Asyana]

Asyana, I really don't know what to say! How much I baked this bread, I have never come across such a thing, not once. On the contrary, when cutting, it does not crumble at all, it is cut evenly and well.
Obviously, something was done wrong somewhere.
Still, how long did you knead the final dough? and what? If it spread "pancake" in the pan, did not keep its shape, then I have only one assumption - the dough was kneaded for too long, very much like that.
What flour do you use for baking? Do you use it in other products? What's the result?

Baked on coarse flour of Dobrodiya firm. I baked with it 50% to 50% with wheat. The result was good. Maybe someone will respond who made this bread from this flour. And next time I will try to reduce the kneading time. Thank you, Anis. I will strive for a 100% result.

[Anise]

Anise, good evening! Today I finally made a SOAKER and DIGA for tomorrow's bread baked according to this recipe. Previously, it did not work out, because I baked bread according to previous recipes "to take away" - for relatives and used all the whole grain flour. Today I finally received the package and started the dough. Tomorrow I'll bake and send a report.

[Anise]

Anise, Hello !
I baked bread according to this recipe. The result was very pleasing. For me, there are still taste differences between bread prepared in one- and two-phase methods.Maybe because the part of the dough that remained at room T turned into something like a light leaven? Is this how it should be? I put two options - 100% wheat and with the addition of 15% whole grain rye flour. In both variants the dough was slightly "sour", but with a pleasant sweet and sour smell.
On the second day I did the kneading with a mixer (hook), I wanted to feel the dough. It took about 4-5 minutes to knead, the dough began to converge around the hooks and I stopped. The ball was slightly molded by hand on the weight according to the principle of molding a bun from shortcrust pastry. Yes, it looked like some types of sand.
In general, the cooking process was absolutely not laborious, but did I do it correctly? I would be very grateful for your answer.

I post a photo of the version with rye flour.

[Twist]

Twist, good day!
What an interesting option you have! Very well!
It looks a little denser than with wheat flour, but this is normal, because you also used rye flour. Where was it added: biga or soaker?

... that part of the dough that remained at room T turned into something like a light sourdough? Is this how it should be?

Some processes must go on (the flour absorbs water, the bran swells, the enzymes hidden in the flour "awaken", ...), although, in my humble opinion, there is not much time for it to look like a leaven. I didn't notice any obvious changes in the soaker in the morning, but maybe I didn't stand it enough (always no more than 12 hours), maybe it's cool enough in my kitchen, and the flour is different, this all affects the result.
How long did the Soaker last at room temperature?

The ball was slightly molded by hand on the weight according to the principle of molding a bun from shortcrust pastry. Yes, it looked like some types of sand.

Again, I can only say about my feelings: the final dough turned out to be similar to the usual bread dough, soft and pleasant, the sandy dough is denser after all.

Twist, I hope it will come in handy, as the preparation of the final dough in the combine is described by the Master:
1. Divide the biga and the Soaker into 12 pieces and sprinkle with flour so they don't stick together. Add the rest of the ingredients.
2. Knead at speed 1 for 1 minute, at speed 2 for 2-3 minutes.
The dough should be soft and slightly sticky.
3. Then knead the dough with your hands for 3-4 minutes, adding flour if necessary, until the dough is soft and elastic, but not sticky. Let the dough ball rest for 5 minutes.
4. Knead for another 1 minute. Transfer the dough to a greased container, roll in oil, cover with foil, allow to come up at room temperature. temperature 45-60 minutes or until it increases in volume 1 ½ times.
Next, as usual: form a loaf of bread, let it distance and bake.

... In general, the cooking process was absolutely not laborious, but did I do it right?

The process is really quite simple, so don't hesitate, you've got it right.
As the author assures in his book, bake 1-2 breads according to this recipe and you will understand that this method is no more complicated than the traditional one. But the taste is much better!

[Anise]

Anise, Hello! Thanks for the expanded comment. I answer point by point.
The pure wheat version was actually more sticky, but I would not say less dense. The crumb after baking is finely porous and the bread rose higher. I could not take a photo (the memory card is full, only the rye version fit).


Rye flour was also added to n1. and in n2, 15% each, respectively, of the amount of flour indicated in each item.

Withstood exactly 12 hours. I put it early in the morning, but I have a sunny side and during the day the temperature is definitely not lower than 28 degrees, and maybe it was more.

From the technology you described, I missed something - I did not mix the dough with my hands for 3-4 minutes. , but simply gathered the dough into a ball and left it to rise.

I will take this nuance into account at the next baking. I am definitely taking the recipe for permanent armament. Thank you for it.

In the evening I put the coaker and started the biga, but forgot to put the biga in the refrigerator, put it in the refrigerator only after 5 hours of placing it on the table. What do you think, is it worth continuing to bake bread or still start a new biga? Straight lost, I don't know what to do, on the one hand there is a dough that stands for 12 hours in the heat

[roytberg]

roytberg
Considering that it is hot now, in 5 hours the biga could ferment well in the heat. I would have changed it, but I don't pretend to be true, it's up to you.

Good afternoon, Anis!
I am new to bakery .. Today I decided to bake bread according to this recipe. Having started making Bigu and Soker, I mixed up the varieties of flour and instead of whole grain flour made it from rye. When I was kneading it, I thought that the flour was somehow strange .. but for some reason I didn't think that I took flour from another sack.
Do you think it is worth trying the same recipe made from rye flour, or is it better to throw it out and redo it?
Thank you!

P. S. I'm not stupid, I'm pregnant

[Benignity]

Benignity, good day! And you are welcome!

Anything can happen, don't worry.
For completely rye bread, sourdough is still needed, this is what the author of this recipe recommends. You can try baking, but I guess the result is likely to be disappointing.
But do not rush to throw everything away. Pay attention to this recipe (answer 28)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19515.0
Leave the soaker as it is and remake the biga, make it with regular wheat flour. Only put the soaker in the refrigerator so that it does not stand in the warmth, you did it a long time ago. As a result, you get rye-wheat bread, however, not whole grain.

If you wanted to get a completely whole grain bread, then change everything according to the recipe.
What is not entirely clear, ask, I will be glad to help.
Good luck!

Thanks for the answer! I made new blanks for whole grain, and I will make from rye as you advise))
Thank you! Tomorrow morning I'll bake, I'll write what happened)))

The bread turned out to be very tasty! I have never liked whole grain bread for lack of taste, but this one is very tasty! Now I will do it only according to this recipe! True, I put a little less sugar, it's just right for me!
And it really does not crumble .. at all)) Before that I baked according to the recipe for a bread maker and I had to cut it in thick pieces so that it does not fall apart, but I cut this one very thinly and it keeps its shape perfectly!
Thank you so much for the recipe !!

[Benignity]

Benignity
I am glad that everything worked out and you liked the bread according to this recipe! Thank you for sharing your impressions! I myself constantly mentally thank the Author for the recipe!
As for sugar, there is really a lot of it in the recipe, but the Master himself explains this by the fact that sugar is simply necessary for the full disclosure of the taste of whole grain flour.
Good luck, good and delicious pastries!

Delicious bread! Well, delicious! Thank you very much for the recipe!

[Anise.]

Anise.
Yesterday night I put Biga in the refrigerator. This morning I looked, she did not even "move", that is, there are no bubbles at all. : - \ Put it back in the refrigerator. My temperature in the refrigerator is +5, maybe very little for fermentation. What should I do better?
After all, is it necessary that she, biga, begin to wander in the refrigerator, and then just get her, or let her start wandering in the warmth?