The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overnight 40% whole wheat loaf

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Abelbreadgallery's picture
Abelbreadgallery

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.

www.breadgallery.wordpress.com

isand66's picture
isand66

Nice job.   Looks like you achieved a perfect crumb and crust.

Abelbreadgallery's picture
Abelbreadgallery

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.

Sjadad's picture
Sjadad

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

Abelbreadgallery's picture
Abelbreadgallery

I hope you achieve it! Have a nice day.

dabrownman's picture
dabrownman

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

Abelbreadgallery's picture
Abelbreadgallery

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.

ldavis47's picture
ldavis47

The crust is beautiful. How do you bake? Temp, time covered and uncovered?

Lloyd D

Abelbreadgallery's picture
Abelbreadgallery

45 minutes in dutch oven. 30 minutes covered and 15 with the lid off. About 245-235C (475-455F).