Transitional Whole Wheat Sandwich Bread

Step 1

TO MAKE THE SOAKER:

Step 2

Mix the flour, salt, and milk in a small bowl for about a minute. Cover with plastic wrap and allow it to sit at room temperature for 12 to 24 hours.

Step 3

TO MAKE THE BIGA:

Step 4

Mix the flour, yeast, and water to form a shaggy ball. Knead by hand until for about two minutes until the ingredients are fully incorporated.

Step 5

Let it rest for 5 minutes, and then knead again for for another minute.

Step 6

Hint: Use wet hands to keep the dough from sticking.

Step 7

Place the dough in a clean bowl, cover with plastic, and refrigerate for 8 hours to 3 days.

Step 8

TO MAKE THE FINAL DOUGH:

Step 9

Remove the biga from the refrigerator about 2 hours before mixing the dough.

Step 10

Break the soaker and biga into small pieces and place them in the bowl of a stand mixer.

Step 11

Add the rest of the dough ingredients and mix with the dough hook for about two minutes on low.

Step 12

Once all of the ingredients are incorporated, mix on medium low for about 3 minutes. Adjust the flour or water as needed to make a slightly sticky dough.

Step 13

Knead another 3 to four minutes and then let the dough rest for 5 minutes.

Step 14

Knead for one more minuted and then form the dough into a ball and place it into a lightly oiled bowl or dough rising bucket. Spray the top with spray oil. Cover and let rise until it has grown about 1½ times its original size, about 45 to 60 minutes.

Step 15

Form the dough into a loaf and place it into an oiled 8½ by 4 inch loaf pan.

Step 16

Cover loosely with plastic wrap and let rise for about 45 to 60 minutes, until it crests over the top of the loaf pan.

Step 17

While the loaf is rising, preheat the oven to 425 degrees F.

Step 18

Bake the loaf for 20 minutes, rotate the loaf, and loosely tent with foil if it is getting too brown.

Step 19

Bake another 15 to 20 minutes, until the interior reaches about 195 degrees F.

Step 20

Cool on a rack for at least an hour.