Pan Bigio, a rustic Italian country bread. Pan Bigio is a rustic Italian country bread. I made it with stone ground whole wheat flour and a few little added tweaks to replicate vintage flour. It's a bread that uses biga as a preferment, and it is leavened and proofed at a slow flavor building rate.
I had the hydration rate up to 88% to encourage a coarse crumb, lots of voids and bubbles to hold the good things embraced by each slice. Good stuff!
I had the hydration rate up to 88% to encourage a coarse crumb, lots of voids and bubbles to hold the good things embraced by each slice. Good stuff!
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