Whole Wheat with Biga

For 13in Pullman Pan

A biga is simply a portion of dough made ahead of time and allowed to age and develop flavor before putting together the final version of the dough.

Biga
6.25 oz Bread Flour
1/2 cup water
1 1/4 tsp Breadmachine Yeast

Dough
23oz Whole Wheat Flour
2 cups Warm Water
2 1/2 tbsp Honey
3/4 tsp Breadmachine Yeast
1 tbsp Salt
Biga

Mix the Biga ingredients. Place in an enclosed container coated in cooking spray. Refrigerate overnight.

Remove Biga from refrigeration. Punch down flat and cut into 1/2 inch cubes. Add cubed Biga and all remaining ingredients into bread mixer. Mix slowly until most of the flour is incorporated into the dough. Raise speed a little faster (Kitchen Aid speed 2). Mix for 6 minutes.

Spray your mixer bowl with cooking spray, Form the dough into a ball and place back into the mixing bowl. cover the bowl and let rise until doubled. This will take about 1 hour if you put it in an oven that is turned off, but has the light on.

Spray cooking spray on all interior surfaces of the Pullman Pan. Don't forget the lid.

Form the dough into a long tube that will fill up all of the bottom of the pan. Place in the pan, and using a silicone spatula, press the dough into the corners. Press the top to get a relatively smooth surface. Lastly, push down the middle 1/3 of the dough a little to counteract the tendency for the dough to rise higher in the middle. Spray the top of the dough with cooking spray, then slide the lid on the pan, but leave about 1 inch open so you can see the rise progress. Let rise again

After about 30 minutes of rising, take the pan out of the oven and preheat it to 400F. Start watching the rise of the dough about every 5 to 10 minutes. The rest of this procedure is all about timing. When the dough is about 1/2 inch away from the top, slide the lid closed and begin baking. This bread should take about 50 minutes to bake. When finished, check the internal temperature with a probe thermometer. It should read at least 205F. If it isn't hot enough, bake a few more minutes and check again.

Cool 2 hours on a cooling rack before slicing unless the entire loaf will be eaten warm.

Yields 16 slices.

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 191
% Daily Value *
Total Fat 1 g	1 %
Saturated Fat 0 g	1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 445 mg	19 %
Potassium 189 mg	5 %
Total Carbohydrate 41 g	14 %
Dietary Fiber 5 g	20 %
Sugars 3 g
Protein 7 g	15 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	1 %
Iron	12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.