Forkish 50% Whole Wheat with Biga
I'm a new enthusiast and have had a few successful loaves, particularly with Forkish's FWSY recipes. I always follow his instructions carefully (including water temps, etc.). But, on this 50% whole wheat loaf with biga, the loaves just didn't seem to spring up in the oven, and the crumb seems dense. I had a similar problem with the Overnight County Brown Levain recipe. The
Source: thefreshloaf.com