Playing with my food... 70 G leftover biga (from a large “batch” that I froze in separate oiled bags and then thawed). 2 Talbespoons of a sourdough starter (I was reviving the sourdough starter that had been dormant in the refrigerator for several months. On day 3 of the revival I started feeling guilty and instead of tossing out the small about I removed when feeding I used it in this loaf)
160 G of K.A. whole wheat flour
600 G Lily Bread flour
456 G of water plus 89 G of additional water when wetting my hands to do the “folds”. .06% yeast
I mixed the biga, starter, yeast and water and let it sit for awhile. Mixed in the flour and let it sit (Autolyse) for about an hour. Mixed in the Salt by Folding and then did three more folds 45 minutes apart. After the last I shaped placed on (floured) parchment and let sit covered with lightly oiled ‘film’. Heated a rimmed cookie sheet in oven at 500F for 25 minutes. Placed the loaf onto the pan and misted the bread and oven with water and lowered to 470F for the bake.