Nuts and Bolts
Creative Story Making
By Caden Clinton 8-24-11
Typed by Mom
Once upon a time there was this guy who made a robot. He didn’t have any oil left, so he threw the robot in the junk yard. The robot just had a little oil left so he walked to this little boy’s house. And then he fell down right on the front porch stairs. This little boy was playing with some cards. The boy’s name was Jake. He went to play cards with his friends when he saw the robot just laying there. He put some oil in the robot to make him move. The robot shredded paper so the boy named him Shredder. They became friends. The end.
Using a biga adds complexity to the bread's flavor and is often used in breads which need a light, open texture with holes. Apart from adding to flavour and texture, a biga also helps to preserve bread by making it less perishable. A biga is made from a mixture of flour, water, a small amount of commercial yeast, but no salt, and typically uses a hydration sufficient to achieve a generally quite stiff, dough-like consistency, much like the final dough into which it is to be incorporated. It is allowed to ferment and ripen at room temperature for several hours (typically 12–24 hours or more) before incorporating into the final dough.
NUTTY WHEAT BREAD
from Karen Creswell
(The biga allows the bread to rise more.)
For the biga combine in a bowl:
2 ½ cups bread flour
1 1/3 cups warm water (100 – 110 degrees)
¾ teaspoon instant or rapid rise yeast
Cover bowl tightly with plastic wrap and let sit at room temperature for at least 8 hours or up to 24 hours.
When the biga is ready add the remaining ingredients to the biga
and mix with a stand mixer on medium speed until combined:
1/3 cup wheat germ
3/4 cup unprocessed miller’s bran
1/4 teaspoon baking soda
1 1/2 teaspoons instant or rapid rise yeast
3 tablespoons sugar
1/2 teaspoon salt
3 tablespoons potato flour (optional)
1 teaspoon molasses
¼ cup powdered buttermilk
Line an 8 ½ x4 ½ glass loaf pan with parchment paper. Put the dough in the lined pan. Brush the top with oil and cover with saran wrap. Let rise in the microwave at 10% power for 20 minutes. Bake at 375 degrees for 15 minutes, cover with foil and continue baking until the internal temperature of the loaf is 190 degrees (about 15 more minutes).
OUR BIGA!
The Final Product!!!