December 10, 2013 - 9:16am
Overnight 40% whole wheat loaf
Overnight 40% whole wheat loaf, formula by Ken Forkish.
40% whole wheat flour, 60% bread flour, 80% water, 0.3% instant yeast.
5 hours bulk fermentation at room temperature, 12 hours final proof (into the fridge).
Abel Sierra.
Share
Nice job. Looks like you achieved a perfect crumb and crust.
Not only a nice crumb and crust but also a nice flavour. It tastes like roasted halzelnut.
Ken Forkish book Flour Water Salt Yeast is a great guide to bake amazing loaves.
Have a nice day.
Abel,
Your loaf is enviable! I'm inspired to make it my next bake. I have Forkish's book and have been pleased with most of the breads I've tried so far. I'll be very happy if I achieve results similar to yours.
Sjadad
I hope you achieve it! Have a nice day.
Just perfect inside and out. Is there no SD levain in it? I don't have his book but thought most of his breads had SD in it somewhere. Well done and
Happy baking
No, it doesn't contain SD, just a pinch of instant yeast. It's 300 gr bread flour, 200 gr whole wheat flour, 400 ml of water, 11 gr salt and 1.5 gr instant yeast. Just mix flours and tepid water, and let it rest 20-30 min. Add salt and yeast and knead 2-3 minutes. Let it rest about 5 hours at room temperature, stretching and folding 3-4 times the first two hours. Shape a ball and transfer to a proofing basket. Cover with plastic and let it rest 12-14 hours into the fridge. Bake about 45 minutes. I suggest you to bake it in a dutch oven. That's all.
The crust is beautiful. How do you bake? Temp, time covered and uncovered?
Lloyd D
45 minutes in dutch oven. 30 minutes covered and 15 with the lid off. About 245-235C (475-455F).