Although I’ve been baking quite a bit of bread down here in Florida, I hadn’t baked any sandwich bread in some weeks so we were out. I wanted to use up some of my King Arthur Whole Wheat flour, I had purchased a bag in the fall but haven’t used that much of it yet so decided to make a 100% WW sandwich loaf. For this bake of my Hokkaido milk bread I have increased the tangzhong
I did not bring my starter with me to Florida. Instead, I have decided that I would bake using preferments using tiny amounts of IDY. Today I baked a loaf using a biga. The main reason I chose a biga is that I want milk to be the main hydrating liquid for this bread rather than water, it is a milk bread after all. I didn’t do a good job accounting for the humidity of Fort