Overnight Whole Wheat Bread

Ingredients

  • 60% all-purpose white flour

  • 40% whole wheat flour

  • 80% water

  • 2.2% fine sea salt

  • 0.3% instant dried yeast (4g ~ 1 tsp)

Make

  1. Autolyse, combining 600g (for 2 loafs) white flour, 400g whole wheat flour, and water at 90-95F and mixing. Then cover and let rest for 20-30 minutes A
  2. Sprinkle salt and yeast evenly over dough. Mix by folding and cutting. Let rest for a couple minutes, then fold until dough tightens F C
  3. Cover and let dough rise until ~triple in volume (~5 hours), applying three folds during first 2 hours F
  4. If needed, divide dough
  5. Dust proofing baskets with flour, shape dough into medium-tight balls and place seam side down in baskets S
  6. Lightly dust tops with flour, place basket into nonperforated plastic bags, and refrigerate overnight (~12-14 hours)
  7. Place dutch oven in oven and preheat to 475F 45 min prior to baking
  8. Bake 30 min with lid on and then 15 min with lid off (to desired crust color). Bake loaf seam side up

TIME | 18 hours

YIELD | 2 servings

TAGS | Bread

NOTES |

  • Dough can go straight into dutch oven from the refrigerator

  • Shaped dough can also be proofed at room-temp for faster rise time if desired