Omg I can’t wait to make this!! Is this bread okay the next day? I’m having people over for dinner on Tuesday and wondering if it’ll still be good if I make it on Monday?
This is lovely Nicola, so much detail. The sourdough discard method on the King Author website is class too. I just lash my leftover sourdough starter in the fridge and use it the next day 🙌
Hi also struggling to get the gluten to form window pane level. Threw away the first batch as it just wasn’t happening, it was old strong flour so I chucked it and bought some fresh Marriages extra strong flour. Carefully weighed everything into my mixer but still not much happening re the gluten despite giving 3 extra rest mix cycles.
I tried the biga/hand mixed method and found after following the steps that the window pane just isn't forming. There is some gluten development there, but not window-pane level (and I have been refrigerating it). It has been 8 hours, so I'm going to pour it into a cake tin and hope for the best; it will not hold a loaf shape. In despair I also started a mixer-method batch, which is currently a batter after six or seven mix-and-rests (also in the fridge). I don't know what I have done wrong. It's very hot and very humid here, and I am using the relatively weak KA bread flour--perhaps that's it. Any insights into where I went wrong?
Update: the bread with the biga starter in a 9" cake tin rose about an inch, but did get those gelatinous holes--small but still delicious. I did the other bread in a 6" cake tin and it does not have the holes but it's got a delicious spongy texture that makes amazing toast. Also, we made all 3 suggested toppings and Y'ALL they were all DELICIOUS. So it wasn't a total failure!
yummmmmmm!!!!!! Def need to make this...
I feel like your toppings would be god level
Omg I can’t wait to make this!! Is this bread okay the next day? I’m having people over for dinner on Tuesday and wondering if it’ll still be good if I make it on Monday?
Yes! Just wrap it and toast it :) it comes back to life so easily!
This is lovely Nicola, so much detail. The sourdough discard method on the King Author website is class too. I just lash my leftover sourdough starter in the fridge and use it the next day 🙌
KA FOREVER! Let’s hope they expand to the uk and Ireland one day!!!
Hi! I’d love the biga recipe/method if possible. Thank you!
Hi also struggling to get the gluten to form window pane level. Threw away the first batch as it just wasn’t happening, it was old strong flour so I chucked it and bought some fresh Marriages extra strong flour. Carefully weighed everything into my mixer but still not much happening re the gluten despite giving 3 extra rest mix cycles.
Help!!
Hi Nicola, could I maybe have the additional steps for using the biga, I’m dying to try this
I tried the biga/hand mixed method and found after following the steps that the window pane just isn't forming. There is some gluten development there, but not window-pane level (and I have been refrigerating it). It has been 8 hours, so I'm going to pour it into a cake tin and hope for the best; it will not hold a loaf shape. In despair I also started a mixer-method batch, which is currently a batter after six or seven mix-and-rests (also in the fridge). I don't know what I have done wrong. It's very hot and very humid here, and I am using the relatively weak KA bread flour--perhaps that's it. Any insights into where I went wrong?
Update: the bread with the biga starter in a 9" cake tin rose about an inch, but did get those gelatinous holes--small but still delicious. I did the other bread in a 6" cake tin and it does not have the holes but it's got a delicious spongy texture that makes amazing toast. Also, we made all 3 suggested toppings and Y'ALL they were all DELICIOUS. So it wasn't a total failure!
I just made this and it is incredible! Worth the work and wait for sure.