-
1
Day 1: Firstly make the Soaker.
-
2
Mix first 7 ingredients together (whole wheat flour, oat bran, flaxseeds,salt and water - excluding the additional tbsp whole wheat flour) in a bowl for about 1 minute until all of the flour is hydrated and the ingredients form a ball of dough.
-
3
Cover loosely with plastic wrap and leave at room temperature for 12 - 24 hours.
-
4
(If it will be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days.
-
5
Remove it 2 hours before mixing the final dough to take the chill off.
-
6
).
-
7
Now make the Biga.
-
8
Mix the next 3 ingredients together (whole wheat flour, yeast, water) in a bowl to form a ball of dough.
-
9
Using wet hands, knead the dough in a bowl for 2 minutes to be sure the ingredients are evenly distributed and the flour is fully hydrated.
-
10
The dough should feel tacky.
-
11
Let the dough rest for 5 minutes, then knead again with wet hands for 1 minute.
-
12
The dough will become smoother but still be tacky.
-
13
Transfer the dough to a clean bowl, cover tightly with plastic wrap and refigerate for at least 8 hours and up to 3 days.
-
14
About 2 hours before mixing the final dough, remove the Biga from the refigerator to take off the chill.
-
15
It will have risen slightly but need not have risen significantly in order to use in the final dough.
-
16
Day 2: Chop the Soaker & Biga dough into 12 pieces each.
-
17
Combine the Soaker & Biga pieces in a bowl with all the other ingredients except the extra flour and stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all of the ingredients are evenly integrated and distributed into the dough.
-
18
The dough should be soft and slightly sticky; if not add more flour or water as needed.
-
19
If using a mixer put the pre-dough pieces all all the other ingredients except the extra flour into the mixer with the dough hook attachment an mix on slow speed for 1 minute to bring the ingredients together into a ball.
-
20
Then mix on medium-low speed for 2 - 3 minutes, until the pre-doughs become cohesive and assimilated into each other.
-
21
Add more flour or water as needed until the dough is soft and slightly stickly.
-
22
Dust a work surface.
-
23
Knead by hand for 3 - 4 minutes.
-
24
Form dough into a ball and let it rest for 5 minutes while preparing a clean and lightly oiled bowl.
-
25
Resume kneading the dough for 1 minute to strenghten the gluten and make any final flour or water adjustments.
-
26
Form the dough into a ball and place in the prepared bowl, rolling to coat with flour.
-
27
Cover loosely with plastic wrap and let rise at room temperature for 45 - 60 minutes until it is 1 1/2 times its original size.
-
28
Transfer the dough to a lightly floured work surface and form it into a loaf pan.
-
29
Lightly brush or spray with oil.
-
30
Leave to rise again for 45 - 60 minutes until 1 1/2 times original size.
-
31
Pre-heat oven to 220 degrees Celsius When dough is ready to bake, place it in the oven along with a steam pan holding 1 cup of boiling water.
-
32
Lower temperature to 180 degrees C and bake for 20 minutes.
-
33
Rotate the loaf 180 degrees and continue baking for another 20 - 30 minutes until the loaf is a rich brown colour on all sides, sounds hollow when thumped on the bottom.
-
34
Transfer to a cooling rack and allow to cool for at least 1 hour before serving.
