Sunday, November 3, 2013

Overnight 30% Whole Wheat Bread

Another weekend, another bread. This time a 30% whole wheat bread. I followed Ken Forkish's recipe and procedures for 40% whole wheat bread, cutting in half to make just one loaf and reducing the ratio of whole wheat flour. 

Step one: Autolyse. Mix the flour and water just until incorporated and let set for 20 minutes to hydrate the flour. 

Step Two: Mix. Sprinkle the salt and yeast over the dough and give it a first mix. Give it 3 more mixes during the next two hours. 

Step Three: Ferment. Let the dough rest until tripled in size, or 5 hours from first mixing.

Step Four: (Divide and) Shape. Shape the dough ball and refrigerate 12 -14 hours.
Step Five: Bake. 45 minutes before baking, preheat a dutch oven inside the oven at 475 degrees. The dough can go straight from the fridge to the dutch oven. Bake with the lid on for 30 minutes, remove the lid and bake for another 20-30 minutes.

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