Bread – 75% Saturday Wholewheat

From flour, water, salt, yeast

Ingredients (for ~1lb loaf)

• 375g wholewheat flour
• 125g plain flour
• 11g salt (2tsp)
• 3g dried yeast (1/2tsp)
• 400g water (32-35C)

Method

1. Autolyse. mix both flours, then add the warm water. and mix till combined.
2. START+25min add salt and yeast. mix dough (pincer method, fold, rest, pincer method, fold, rest)
3. START+35min 3 folds. first fold 10min after mixing, then another two within the next hour
4. START+5h shape
5. START+5h30m oven on at 240C
6. START+6h15m bake with lid on
7. START+6h45m lid off
8. START+7h5m finish baking and rest ~20min

e.g.

• 0900 autolyse
• 0930 salt & yeast & mix
• 0940 first fold
• 1010 second fold
• 1040 third fold
• 1430 shape
• 1500 oven on
• 1545 bake with lid on
• 1605 lid off
• 1625 finish