40% Overnight wheat bread
2 loaves:
600g unbleached all purpose white flour + extra for work surface
400g whole wheat flour
800g water at 90-95F
22g salt
3g or 1/4 tsp of instant yeast
Optional:
Rice flour for your banneton/proofing bowl
Equipment:
Kitchen Scale
Kitchen Thermometer
Dutch Oven
Big bowl/tub for mixing
Dough cutter
Banneton basket for proofing. Could replace it with a bowl lined with a thoroughly dusted kitchen towel.
Cooling rack
Steps:
1. Measure the flour and water, mix in tub, let rest for 20-30 minutes
2. Add salt and yeast, mix.
3. Let rest for 5 hours, fold every 30 minutes for the first 2 hours, then let it rest untouched.
4. Divide and shape each loaf.
5. Place it in the proofing basket, cover with plastic bag, put it in the fridge for 15 hours.
6. Put the dutch oven in the middle rack of the oven, preheat to 475F for at least 45 minutes.
7. Place the loaf in the dutch oven, seam side up.
8. Bake for 30 minutes with the lid on, then 20-25 with the lid off.
9. Take the loaf out, let cool for 20-30 minutes.
10. Enjoy!
Recipe taken from “Flour, Water, Salt, Yeast” by Ken Forkish
Music by: “www.bensound.com”
Original of the video here
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