100% Whole Grain Bread With Biga/Soaker

This is my take on Reinhart's master recipe in Whole Grain Breads. I make 4 loaves of this a week, currently.

• Ready In: 1 hr 15 mins
• Serves: 32
• Yields: 2 medium loaves

Ingredients

• Biga

• 2 2⁄3 cups whole wheat flour (341 g, I use fresh ground wheat berries)
• 9  ounces water (255 g room temperature)
• 3⁄8 teaspoon instant yeast (1.5 g)

• Soaker

• 2 2⁄3 cups whole wheat flour (341 g)
• 1 1⁄4 cups water (297 g room temperature)
• 1  teaspoon table salt (6 g fine salt)

• Dough

• 2⁄3 cup whole wheat flour (85 g)
• 1 1⁄4 teaspoons table salt (7.5 g fine salt)
• 1  tablespoon instant yeast (10.5.5 g)
• 2  tablespoons  oil (or soft butter, 21 g)
• 1⁄4 cup honey (64 g)

Directions

1. .Mix the biga ingredients, cover and let rest for 1 hour at room temperature. Then, refrigerate for 3 to 18 hours.
2. Mix the soaker, cover and rest for 4 to 19 hours.
3. To make the bread, warm the biga at room temperature or in low heat (<100F) until room temperature.
4. Spread the biga on a floured counter and layer the soaker over that. Cut dough into 12 pieces and add to mixing bowl.
5. Add the remaining ingredients and mix and knead for 7 - 8 minutes. Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
6. Do a stretch and fold. On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope. Turn 90 deg and fold again. Invert and place in an oiled bowl or straight sided clear container.
7. Rest for 20 minutes and do another stretch and fold and return to container.
8. After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
9. Shape into loaves and pan. Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
10. Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes. Cool on rack before slicing.