40% whole wheat bread.

Recipe taken from Flour, Water, Salt, Yeast by Ken Forkish. Awesome read, must have for all starting with home bread baking.
This recipe ask only for few ingredients, your own hands and a time. Result: 500 g loaf.
5h primary fermentation, ~1h of proofing. 45min baking.


  1. 200 grams Whole wheat flour
  2. 300 grams White wheat flour
  3. 400 grams Water 90-95°F (32-35°C)
  4. 1 bunch Optional ingredients (seeds bran flakes etc)
  5. 2 1/2 grams Instant yeast (dry)
  6. 12 grams Fine sea salt


  1. Change Autolyse Mix flours with lukewarm water to the point of fully incorporated amp no longer dry flour is visible Cover and let it sit in room temperature for 20-30min
  2. Change Mixing Prepare other bowl with warm water (thats for reweting your hand) Sprinkle salt yeast and/or optional ingredients Grab the dough from the bottom and fold on the top Repeat it 4-5 times Use your thumb amp forefinger to pince the dough inbetween folds Rewet hand when needed
  3. Change Folding Set the timer for 5 hrs Its best to fold the dough 3-4 times during first 2 hrs of fermentation (for ex every half hour) Grab from the bottom stretch but not too much and fold over the top This step doesnt require pinching Only 3-4 folds at a time That serves for building structure/foundation for gluten By the 3 or 4 fold youll notice that dough has stiffened and has some gas (CO2) inside Thats good 🙂
  4. Change Dividing Thats an optional step Follow it only when you have enough dough for 2 or more loafs (this recipe can be scaled up if you have bigger family :)) Sprinkle some flour on your working surface flour your hands to easily handle the dough Tip it on the surface and divide on equal parts using plastic scraper or dough knife
  5. Shaping amp proofing By the end of those 5 hrs dough at least should double (or even triple) its original volume Shape the dough in way that seams will be facing the bottom Sprinkle some flour on the top cover and let it proof for approx 60-75 min (it depends of your ambient temperature if warmer – shorter proofing time would be needed) Finger dent test after 1 hr If dough after poking springs back quickly = some more time is needed If springs back slowly and not completely = fully proofed and ready for baking If doesnt spring back = over proofed (but good to go as well :))
  6. Preheating Before end of proofing time (15-20 min) set your oven for 475°F (245°C) Put inside the dutch oven or other heat resistant vessel with lid on
  7. Change Baking Using antiheat mitts take out dutch oven amp lid off Very gently and carefully (heat!!! ) transfer your prooven dough to the dutch oven (using edges of your palms not fingers) Cover and bake in the middle of the oven for 30 min maintaining 475°F (245°C) After that time take the lid off and bake for another approx 15-20 min (its a crust formation phase)
  8. Change After bake is done Again wearing mitts take the loaf out and let it cool on some rack or even tilted on one side (better air circulation around) Its cooled enough after 20 min Enjoy fruit of you labor 🙂

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