| Ingredient | Quantity | Baker’s Percentage |
|---|---|---|
| White bread flour | 300g | 60% |
| Whole wheat flour | 200g | 40% |
| Water | 400g at 32°C to 35°C | 80% |
| Salt | 11g | 2.1% |
| Yeast | 3/8 of a teaspoon* ( this should probably have been 1/8th) | 0.4% |
I was now onto the fourth recipe from the book, this one being a 40% whole wheat mix, which is recommended for adding a bit of taste and nuttiness to the bread.
So similar quantities to before with 80% hydration, which is quite a lot as 60% of the flower is white , so we would see how that goes!
So very much the same process as before, but I read up a bit more about the folding and looked a bit harder at the pictures. Before I could not see what difference there was between them, so when I read the text and looked at the pictures I could see that the folding the dough every 10 to 30 minutes builds the structure and the dough should flatten out less as time goes on. So I folded this one much more and kept an eye on how much it’s collapsed between folds. The more structure has the better it will hold a shape in the final proving and rising as it cooks, so it will be interesting….. or so I thought. 
After a few hours I checked the bread to see how much it had been rising… quite a lot. I had used a different yeast, another recommendation from Fraser from the lockdown loaves era, and I wondered if it was a little bit lively. Anyway, I shaped the dough and put it in the banneton which was dusted with rice flour. That went into a plastic bag and then the fridge for the night.
The next morning I heated the Dutch oven up for 30 minutes or so and got the dough out of the fridge. It was very well risen, in fact it had flowed over the banneton, oops! I decided it might as well be baked, so I put it, as best as I could, onto the lid of the Dutch oven and put it in the oven for 30 minutes. What came out, wasn’t too bad, a little bit flat but pretty tasty and quite a good crumb. I would try this recipe again, maybe even less yeast, although measuring something that small might be quite difficult.
Footnote: Just checking the yeast quantity back with the book, the previous white overnight dough called for 1/8th teaspoon of yeast where as this recipe had 3/8ths…. This must be the reason why it rose too much. I have amended the book and have made a note in the quantities here.