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40% whole-wheat bread with an overnight cold rise

Name: 40% whole-wheat bread with an overnight cold rise
Yield: 2 loaves, each about 680 g after baking
Ingredients: 400 g Whole wheat flour Room temperature; 600 g White all-purpose flour Room temperature; 800 g Water Warm; 22 g Fine sea salt; 3 g Instant dried yeast; As needed Flour For bench and proofing baskets; not included in formula

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–25 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Straight breads

40% whole-wheat bread with an overnight cold rise

A 40% whole-wheat loaf with daytime bulk fermentation and overnight cold proofing; suited to focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Whole wheat flour	400 g	Room temperature
A	White all-purpose flour	600 g	Room temperature
A	Water	800 g	Warm
B	Fine sea salt	22 g
B	Instant dried yeast	3 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 245°C conventional
Baking time: 30 min covered + 20–25 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Plan for: 20–30 min autolyse; about 5 h bulk; 12–14 h proof; 30 min covered + 20–25 min uncovered; ≥20 min cooling

1,000 g total flour80% hydration2.2% salt0.3% instant yeast

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Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Autolyse
20–30 min
Use: A
Mix the flours, add all A water, and stir by hand until no dry flour remains. Cover.
Ready when: Rough, fully hydrated dough; no dry pockets.
01 Rest the flour and waterMoisten the flour blend evenly, leaving no dry pockets, then cover and rest.
02 · Mix
About 5 min
Use: A + B
Sprinkle B over the dough. Wet your hand. Fold the outer quarters over the salt and yeast, then pinch through the dough 5–6 times with thumb and forefinger. Alternate these cuts with folds until evenly mixed; rest briefly, then fold for another 30 seconds.
Ready when: Even salt and yeast distribution; dough gains tension.
02 MixPinch and fold until the additions are evenly distributed through the flecked dough.
03 · Fold and bulk
about 5 h from the end of mixing
Use: Mixed dough
Apply 3–4 gentle sets during the first 2 hours. For each set, wet your hand; stretch one edge upward only to resistance and fold across. Repeat around 4–5 edges until the dough firms, then turn the whole mass seam down. Let it relax before the next set. Cover between folds; leave undisturbed for the final hour.
Ready when: About 3 times its initial volume.
03 Fold and bulkFold gently to build strength while keeping the dough connected and untorn.
04 · Divide and shape
A few minutes
Use: Risen dough; dusting flour
Ease dough onto a lightly floured counter without tearing. Divide equally. Fold each piece’s edges inward to enclose it, turn seam down onto a clean unfloured patch, and cup and drag toward you while turning to make a medium-tight ball. Set seam DOWN in a well-floured basket; flour the top and cover.
Ready when: Two smooth rounds that hold moderate tension without torn skins.
04 Divide and shapeDivide evenly and cup the two rounds until their surfaces hold gentle tension.
05 · Refrigerator proof
12–14 h
Use: Shaped loaves
Put each basket in a closed food bag and refrigerate overnight. Keep cold until loading; there is no need to warm the loaves before baking.
Ready when: Expanded in the baskets without overflowing; judge expansion as well as elapsed time.
05 Let the loaves rise in the refrigeratorBag each basket for the overnight cold proof and keep the loaves chilled until loading.
06 · Preheat during proof
At least 45 min at 245°C
Use: Oven and lidded pots
Heat lidded Dutch ovens on the middle rack. Leave both loaves refrigerated until their turn to bake. With one pot, reheat it empty for 5 minutes before loading the second cold loaf.
Ready when: Pots and oven fully heat-soaked.
06 Preheat during proofHeat the covered pots thoroughly while the loaves finish proofing.
07 · Load and bake
245°C throughout
Use: Proofed loaf
Invert the loaf onto a lightly floured counter, then carefully lower it seam UP into the hot pot, avoiding the hot sides. No scoring is needed: the seam opens naturally. Use mitts for the pot and lid. Bake covered 30 minutes; remove the lid and bake 20–25 min more. Begin checking 15 minutes after uncovering.
Ready when: Crust at least medium-dark brown all around, with a naturally split top.
07 Load and bakeAfter the covered stage, lift the lid with mitts and let the naturally opened crust brown.
08 · Cool
At least 20 min
Use: Baked loaves
Turn the bread out and cool on a rack with air beneath it. Wait at least 20 minutes before slicing; allow longer if the center is still very hot.
Ready when: Crumb has begun to set; steam can escape on all sides.
08 CoolLet both loaves cool with air underneath so the crumb can set.

What to look for

Stage	Look and feel	Needs attention
After folds	Dough holds a rounded form longer after each fold.	Forcing the dough beyond resistance or folding during the final hour of bulk.
End of bulk	About 3 times its initial volume.	Shaping solely because the clock says so; temperature changes the pace.
Ready to bake	A fully aerated loaf that keeps its outline; for room proof, a dent returns slowly and incompletely.	A fast spring-back or a fragile, collapsing loaf.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached.	Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height.	Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base.	Use the middle rack and a fully heated pot; verify actual oven temperature.

Recipe notes

Whole wheat absorbs more water and stretches less than white flour. Fold gently; this dough will not feel as elastic as an all-white dough.
Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.

Show ingredient flow

Overhead view of two intact mixed-grain round loaves arranged diagonally on a rack, with one resting hand at its corner. — Two naturally opened whole-wheat rounds, cooled before slicing.

Recipe

40% whole-wheat bread with an overnight cold rise

A 40% whole-wheat loaf with daytime bulk fermentation and overnight cold proofing; suited to focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Whole wheat flour	400 g	Room temperature
A	White all-purpose flour	600 g	Room temperature
A	Water	800 g	Warm
B	Fine sea salt	22 g
B	Instant dried yeast	3 g
Finish	Flour	As needed	For bench and proofing baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Allow: 20–30 min autolyse; about 5 h bulk; 12–14 h proof; 30 min covered + 20–25 min uncovered; ≥20 min cooling

How do I make it?

Rest the flour and water
20–30 min
Mix the flours with all the water listed in group A until every bit of flour is wet. Cover the bowl and let the mixture rest.
Moisten the flour blend evenly, leaving no dry pockets, then cover and rest.
Ready when: Rough dough with all the flour wet and no dry patches.
Mix the dough
About 5 min
Sprinkle the salt and yeast in group B over the dough, then wet your hand and fold the four outer edges over them. Pinch right through the dough with your thumb and forefinger 5–6 times, then fold it; keep alternating until the additions are evenly mixed in. Rest briefly, then fold for another 30 seconds.
Pinch and fold until the additions are evenly distributed through the flecked dough.
Ready when: Salt and yeast are mixed evenly through the dough, which feels firmer.
Fold and let rise
about 5 h from the end of mixing
Give the dough 3–4 gentle rounds of folding during the first 2 hours. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Keep it covered, let it relax between rounds, and leave it untouched for the final hour of this first rise.
Fold gently to build strength while keeping the dough connected and untorn.
Ready when: About 3 times its starting size.
Shape the loaves
A few minutes
Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.
Divide evenly and cup the two rounds until their surfaces hold gentle tension.
Ready when: Two smooth, moderately firm rounds with no tears on the surface.
Let rise in the fridge
12–14 h
Put each rising basket in a closed food bag and refrigerate overnight. Leave the loaves in the fridge until it is time to bake them; they do not need to warm up first.
Bag each basket for the overnight cold proof and keep the loaves chilled until loading.
Ready when: The loaves have grown in their baskets without overflowing; judge their size as well as the time.
Heat the oven and pots
At least 45 min at 245°C
Heat the heavy lidded pots on the oven’s middle rack. Leave both loaves in the fridge until each one is ready to go into the oven. If you have one pot, reheat it empty for 5 minutes before adding the second cold loaf.
Heat the covered pots thoroughly while the loaves finish proofing.
Ready when: The pots and oven are fully hot.
Bake the bread
245°C throughout
Turn the loaf out onto a lightly floured counter, then use oven mitts to carefully lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake 20–25 minutes more, starting to check the crust after 15 minutes.
After the covered stage, lift the lid with mitts and let the naturally opened crust brown.
Ready when: The crust is medium-dark brown or darker all around, and the top has split open.
Let it cool
At least 20 min
Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.
Let both loaves cool with air underneath so the crumb can set.
Ready when: The inside is beginning to firm up, with room for steam to escape on all sides.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached. Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height. Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base. Use the middle rack and a fully heated pot; verify actual oven temperature.

Useful recipe notes

Whole wheat absorbs more water and stretches less than white flour. Fold gently; this dough will not feel as elastic as an all-white dough.

Times are estimates for the stated yeast dose and dough. Warmer kitchens shorten fermentation; follow the expansion and texture cues.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

40% whole-wheat bread with an overnight cold rise at a glance

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–25 min uncovered
Dough hydration: 80%
Prefermented flour: 0% of total flour
Leavening: Yeast
Bulk fermentation: about 5 h from the end of mixing · About 3 times its initial volume.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	1000 g	100%
Total water	800 g	80%
Salt	22 g	2.2%
Instant yeast	3 g	0.3%

Method

01 · Autolyse

02 · Mix

03 · Fold and bulk

04 · Divide and shape

05 · Refrigerator proof

06 · Preheat during proof

07 · Load and bake

08 · Cool

What to look for

Troubleshooting

Recipe notes

How do I make it?

Rest the flour and water

Mix the dough

Fold and let rise

Shape the loaves

Let rise in the fridge

Heat the oven and pots

Bake the bread

Let it cool

What can go wrong, and how can I fix it?

40% whole-wheat bread with an overnight cold rise at a glance