Course Instructor
A sweet musky and yeasty aroma wafts through my home when this 100% whole wheat bread is baking in the oven. Its soft creamy crumb with an undertone of sweetness from the wheat is difficult to miss. This sandwich bread is guilt-free and perfect for making a sandwich – cold or grilled.
I follow the Biga-Soaker method of the renowned baker, Peter Reinhart. It is a 2-day process and follows the slow-fermentation method, which is why I prefer this method. ‘Unlike the conventional bread methods, delayed fermentation technique initiates enzyme action in the dough to maximize flavor development and nutrient availability.’ However, I have made a few changes to accommodate temperature and flour variety changes in India.
I am using 2 types of dough in the process –
- Biga – flour + water + minimal yeast
Retarded overnight in the fridge.
The intention here is to slowly start the fermentation process while also allowing the enzyme activity to kick start in the dough, so both can run in parallel. The outcome is an enhanced flavor profile and release of sugars which lead to a sweeter crumb and enriched color of the crust.
- Soaker – flour + milk/ water + salt
Stored overnight at room temperature.
Soaking the flour will hydrate it which will lead to softening of the fibers in whole grain flours. This method kick-starts gluten formation ahead of final dough mixing, making the dough development more efficient, less time-consuming, and easier for the baker. This process also enhances the release of flavor and activation of dormant enzymes. The minimal salt in the dough discourages proteolytic enzymes to disintegrate the dough structure because 12 hours is a long autolyse.
Overall, this process ensures a softer and healthier whole grain bread! Now let’s get baking….
Sandwich Bread
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Thank you Neelima.
Just a question…can the yeast be replaced by sourdough starter? If yes in what proportion? Does it have any health advantages?
Hi Varsha! Yes, the yeast can be replaced by sourdough. When working with whole-grain flours I use around 15% levain and when you do that, you will need to adjust the overall hydration accordingly. If you transform this recipe to sourdough, you will not require to do a biga. Instead, make a soaker with all of the flour. The dough will slow ferment with the levain so biga can be skipped.
I try to do a slow fermentation with commercial yeast bread to mimic the benefits of sourdough. However, Sourdough clearly has more health benefits.
Thank you!
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