the Biga bread is sensational

[grasswire]

I wish I had a camera. The crumb is so moist and dense, with some holes. The crust was lightly crisp on top and crusty on the bottom -- the top has softened a bit after a couple of hours. The flavor is really, really good. Much better than the NYT bread.

Thanks everyone for keeping the inspiration going!

Dinner is served.

[Warpy]

1. It's been really warm here in the high desert

as soon as it's cooler again, I'm going to get some whole wheat flour and try the biga+soaker dough method I posed last week from the TED series.

I haven't had very good luck with whole grain flour using the NYT recipe and since I'm terminally lazy and want whole grain bread, it looked pretty intriguing.

[Lucinda]

2. Excellent! You said you tried it with rosemary, right?

How much did you use?

And I'm soooooo glad you're happy with it!

[Lucinda]

3. I still have a little bit of the Olive Oil loaf left

Just had a slice with butter for a snack. It keeps very well!