Overnight 40% Whole Wheat Bread

Overnight 40% Whole Wheat Bread, Ken Forkish

Description

Based on the recipe from Ken Forkish’s Flour Water Salt Yeast (reprinted on Food52). A straight dough with no levain or preferment: 40% whole wheat flour, 80% water, and only 3g of instant yeast. The small amount of yeast and the long, cold proof overnight build the flavor. Mix in the afternoon, shape in the evening, bake in the morning.

Yield: 2 loaves · Total time: about 20 hours (5 hours bulk, 12–14 hours cold proof)

Vegan Gluten

Ingredients

Item	Amount	Notes
white flour	600g	60%
whole wheat flour	400g	40%
water, 90–95°F (32–35°C)	800g	80% hydration
fine sea salt	22g	2.2%
instant yeast	3g (¾ tsp)	0.3%

Tools

Items
digital scale
thermometer
large container or tub (for bulk rise)
x2 proofing baskets (bannetons)
plastic wrap or bags
Dutch oven
oven
wire rack

Recipe

1. Autolyse: Mix the 600g of white flour and 400g of whole wheat flour with the 800g of 90–95°F water by hand until no dry flour remains. Cover and let rest for 20–30 minutes.

2. Mix: Sprinkle the 22g of salt and 3g of yeast over the dough and mix by hand until they’re fully enclosed and evenly incorporated.

3. Bulk ferment: Cover and let the dough rise at room temperature for about 5 hours. Stretch and fold it 3–4 times during the first 2 hours, then leave it alone.

4. Divide and shape: Turn the dough out onto a lightly floured surface, divide it into 2 equal pieces, and shape each into a tight ball.

5. Cold proof: Place each loaf in a floured proofing basket, cover with plastic, and refrigerate overnight for 12–14 hours.

6. Preheat: In the morning, put the Dutch oven (with its lid) in the oven and preheat to 475°F (245°C).

7. Bake: Carefully turn one loaf out of its basket into the hot Dutch oven and cover. Bake for 30 minutes covered, then uncover and bake 15–20 minutes more, until deep brown. Keep the second loaf in the fridge while the first one bakes, then repeat.

8. Cool: Cool on a wire rack before slicing.

Tip

Sample schedule: Mix at 1 p.m., shape at 6 p.m., proof in the fridge overnight, and bake at 8 a.m.

Caution

At 80% hydration with whole wheat, this dough is slack and sticky. Wet your hands when folding, and use just enough flour to shape it. Over-handling it knocks out the gas.

Nutrition Facts 24 servings · 1 slice (12 per loaf) each

Calories 150

% Daily Value*

Total Fat 0.8g 1%

Saturated Fat 0.1g 1%

Cholesterol 0mg 0%

Sodium 360mg 16%

Total Carbohydrate 30g 11%

Dietary Fiber 2.4g 9%

Total Sugars 0g

Includes 0g Added Sugars 0%

Protein 5g

Calcium 9mg 1% Iron 1.7mg 9% Potassium 87mg 2%

* % Daily Value based on a 2,000 calorie diet · Estimated values

Note

Estimated nutrition: Calculated from the ingredients using USDA FoodData Central values, for 2 loaves cut into 12 slices each. Assumes enriched white bread flour; unenriched flour has less iron.