Description
A lean, lightly whole-wheat overnight yeast loaf with a crisp crust. Suggested formula; not kitchen-tested here.
Yield: 1 round loaf, about 12 slices | Total: Approximately 15½–20½ hours, mostly unattended
Ingredients
Scale
- 2¾ cups bread flour, spooned and leveled
- ¼ cup whole-wheat flour
- 1¼ teaspoons fine table salt
- ¼ teaspoon instant yeast
- 1¼ cups room-temperature water, plus 1–2 tablespoons only if needed
- A little flour for shaping
Instructions
- Mix flours, salt, and yeast. Add water and stir thoroughly until no dry flour remains. Add optional water only if dry and crumbly.
- Cover and rise about 12–16 hours near 68–72°F, or until substantially expanded and bubbly. Check earlier in warmer conditions.
- Turn onto a lightly floured surface, gather into a round, cover, and rest 15 minutes.
- Shape gently with light surface tension. Cover and proof 45–75 minutes, until puffy.
- If the cookware permits empty preheating, heat the covered Dutch oven at 450°F according to its manufacturer guidance during the final proof.
- Score and carefully transfer the loaf to the hot pot. Cover and bake 25–30 minutes.
- Remove the lid and bake another 15–20 minutes until deeply golden and baked through. A center reading around 205–210°F is a useful guide.
- Cool on a rack at least 1½–2 hours before slicing.
Storage: Keep cooled bread at room temperature about 2 days or freeze up to 3 months for best quality.
Estimated calories: Approximately 110–130 per one-twelfth loaf, before serving additions.