This is the third time that I make a 100% hydration bread, but this is the first time I use the cold proofing method for it. The main advantage of cold proofing is that the bread can be baked right from the fridge the next day. That makes it the perfect method for all the breakfast bakes.
Not only is this convenient but it’s also extremely easy to make. There is no kneading. We mix the dough, leave it ferment for a while on the kitchen counter, give it a few folds, divide it, and pop it in the fridge to finish rising ready to be baked the next morning.
This bread is super light and airy. It’s full of whole wheat goodness and enhanced cold fermentation flavours. You could be eating it tomorrow morning!
Watch the video down below for detailed instructions.
Ingredients
For the dough –
250g (8.8oz) whole wheat bread flour
5g salt (0.17oz)
2g (0.07oz) instant dry yeast or 2.4g (0.08oz) active dry yeast or 6g (0.21oz) fresh yeast
250g (8.8oz) warm water*
*To learn more about dough temperature control click here.
15g (0.5oz) olive oil to grease the tray
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- In a large bowl combine the water, yeast, and salt. Mix well to dissolve the salt completely.
- Add the flour and mix until there is no dry flour left. Continue mixing vigorously for another 30 seconds.
- Pour the dough into the greased tray. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Cover and ferment for 30 minutes.
- Perform the bowl fold.
- Ferment for 30 minutes.
- Coil fold #1
- Ferment 30 minutes.
- Coil fold #2
- Ferment 30 minutes.
- Coil fold #3
- Ferment 30 minutes.
- Cover the dough with flour and invert it onto a well-floured surface.
- Divide in two and transfer to a large non-stick paper lined baking tray.
- Cover and cold proof for at least 12 hours and up to 24 hours.
- Bake in a pre-heated oven at 230C (446F) fan off for 20 minutes.
Leave to cool down slightly and enjoy.
Check out the other 100% hydration recipes:
Here is a white flour version.
Here is a whole wheat one that is fermented at room temperature.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch the video here
