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early in the pandemic, flour and yeast sold out because a lot of us were baking while stuck at home. food is fuel, jacqueline howard has more on the art of baking bread and healthy ways to do it. reporter: certain breads are healthier than others. the secret is in the flour. a healthy bread starts with a flour that comes from whole grains so think whole wheats,
3-hour bulk fermentation, 2 stretch & folds during bulk at 45 and 90 minutes
1-hour final proof on couche
In order to incorporate the biga into the final dough by hand, I cut it up into small pieces with my bench knife. The incorporation took about five minutes of intense mixing. Then, I kneaded it for about 15 minutes using the Rubaud method. The result was a smooth dough, although it didn t demonstrate a lot of strength. But I hoped time and folds would develop the gluten further.
After the second fold, the dough felt much stronger than the beginning. It more than doubled in three hours.