My 22nd loaves - mini whole wheat loaves

It's an impromptu idea to bake some stuff for my colleagues. The time is short. So I had to scale the variables to speed up the baking. Thus, this time I use more yeast and unbleached flour to ensure a good rise in a short amount of time.

Recipe: Mini whole wheat loaves

Ingredients:
Biga
- 1 cup unbleached flour
- 1/4 tp active dry yeast
- 1/3-1/2 cup warm water
Soaker
- 1 cup whole wheat flour
- 2 TB buttermilk powder
- 3 TB non-fat milk powder
- 1 TB flaxseeds
- 1 tp dried herbs
- 1 tp salt
- about 1/2 cup water
Final dough
- 1 tp yeast
- 1/4 tp salt
- 2 TB honey powder
- 1 TB wheat bran
- 1 TB olive oil
- 1/4 cup unbleached flour

Procedure:
Very similar to the previous loaf. This time, the biga and the soaker are both prepared the night before, allowing about 10 hours before making the final dough. Then mix the biga and soaker together, along with yeast, sugar and salt. Finally, after the dough is already strong, add in the oil. Proof the final dough twice, each time until its volume doubles. If it is desired to make small loaves, partition the dough before the second proofing.

Results
Day 1 evening, prepare the biga and the soaker. The biga needs to be fermented in the fridge. The soaker can stay on counter top.

Day 2 morning, the biga (chilled for 8 hours) has been allowed to warm up to room temperature before mixing.

Day 2, initial dough's texture after mixing just the biga and the soaker:

Day 2, sugar, yeast (proofed with warm water), wheat bran, and salt added to dough. Observe how the texture moistens and softens:

Day 2, extra 1/4 cup of unbleached flour added to toughen up dough to a more desirable texture:

Day 2, oil added to dough after gluten has developed:

Day 2, dough allowed to rise in warmth (speeding up the proofing time to shorter than 1 hour):

Day 2, dough's height when risen:

Day 2, dough partitioned and allowed to proof again in warm oven (the pans are a bit too small):

Day 2, dough's height after second rising (should have used 3 mini-pans):

Day 2, oven preheated to 450F. Loaves baked at 400F for 15-20 minutes. To prevent over-browning, the tops of the loaves are covered with foil after sufficient browning has been achieved.

Day 2, loaves' height when baked:

Day 2, loaves' side and bottom:

Day 2, one loaf sliced:

Observation:

1. The making of these loaves is very fun. I'm getting a better catch of the texture of the dough now. Still, the dough may need to hold stronger together. These mini-loaves almost spill out of the pans when they expand.
2. The bread tastes a bit sweeter than my usual whole wheat loaves because I used 2 TB of honey powder.
3. The holes in the crumb are big because of the large amount of yeast and the minimal disturbance when separating the dough into two.
4. The browning of the loaves has been down very well.
5. Ample greasing of the pans enable the loaves to come off very easily. This is especially important when the dough is on the moist side when proofed in the pan.