Slow Whole Wheat Bread

Lean, stiff dough, low yeast and overnight rise. (66% hydration. Still use some flour on table.)

DRY

  • 4 cups flour (500g)
  • 1/4 tsp yeast
  • 1/4 tsp salt

WET

  • 1-1/4 + 2 Tbsp water (330g)

Mix together dry ingredients using one half (2 cups) and reserving one half (2 cups) flour. Add water and mix. Add reserved flour one cup at a time and mix until all flour incorporated into dough. Cover and allow rise countertop (room temperature) 12-18+h (overnight). Remove from bowl and fold a couple times, shape, and allow rise 1-2h. Bake 450F 35m.