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I've been baking Pan Bigio from Carol Field's Italian Baker for decades. It's made with a biga and a blend of unbleached and whole wheat flour. This week I finally bought Ken Forkish FWSY and incorporated his methods. What a difference in the loaves. Much better spring in the dutch oven and overall appearance. I'm just easing into retirement and can't wait to start fine tuning!
I've been baking Pan Bigio from Carol Field's Italian Baker for decades. It's made with a biga and a blend of unbleached and whole wheat flour. This week I finally bought Ken Forkish FWSY and incorporated his methods. What a difference in the loaves. Much better spring in the dutch oven and overall appearance. I'm just easing into retirement and can't wait to start fine tuning!
