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Step 2Mid afternoon: Dough time
Mix in a bowl the rest of the flour (200g) the salt and an extra pack of instant yeast.
On a working surface add the whole wheat goo(soaker) and the yeast and grown goo (biga).
Work them together just like epoxy until you have a single textured mass.
Word of cauton: that mix will be sticky. If you are mixing by hand use only one hand.
Cover the dough with the dry mix and work a little the dough. Repeat.
Knead the dough for at least 5 minutes incorporating the dry flour mixture or until it is very elastic
Resting time
Divide into four parts, roll each part into a ball, dust with flour and let it rest in a warm place for about 1 hour (two would be best)
There's no way to say that without sounding dirty, but: if your warm place is to windy or too dry cover the dough balls with a teacloth.
On a working surface add the whole wheat goo(soaker) and the yeast and grown goo (biga).
Work them together just like epoxy until you have a single textured mass.
Word of cauton: that mix will be sticky. If you are mixing by hand use only one hand.
Cover the dough with the dry mix and work a little the dough. Repeat.
Knead the dough for at least 5 minutes incorporating the dry flour mixture or until it is very elastic
Resting time
Divide into four parts, roll each part into a ball, dust with flour and let it rest in a warm place for about 1 hour (two would be best)
There's no way to say that without sounding dirty, but: if your warm place is to windy or too dry cover the dough balls with a teacloth.
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