Cold Fermented Bread
This cold fermented bread is slowly fermented overnight creating a flavorful loaf that's perfect for sandwiches. 10 min of hands-on prep time only!
Servings: 1 loaf
Calories: 1735kcal
Ingredients
- 2 cups whole wheat flour
- 2 cups bread flour
- 8 g salt
- 5 g instant yeast
- 1 1/2 cups water lukewarm
Instructions
- In a large bowl, combine the whole wheat flour, bread flour, yeast, salt, and warm water.2 cups whole wheat flour, 2 cups bread flour, 8 g salt, 5 g instant yeast, 1 1/2 cups water
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place the dough in a bowl, cover, and refrigerate overnight (12-18 hours).
- Remove the dough from the fridge and shape it into a loaf.
- Place the shaped dough in a greased or baking paper lined loaf pan, cover, and let it rise in a warm place for 1-2 hours. Score the loaf. You can bake the bread on a baking sheet lined with parchment paper or in preheated a Dutch oven as well.
- Preheat your oven to 410°F (210°C). Cover the loaf tin with tin foil and bake the bread for 20 minutes. Remove the foil and bake it for a further 20 minutes. Let it cool in the loaf tin for 5 minutes before removing it. Let it fully cool on a wire rack before slicing.
Notes
Temperature: Ensure the water is lukewarm rather than hot to activate the yeast. Avoid using cold water, as it can slow down the fermentation process.
Patience: Cold fermentation takes time. Allow the dough to ferment in the fridge for a minimum of 12 hours and up to 3 days.
Final proof: Don't skip the final proof. It is essential for a well-risen and flavorful loaf.
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for longer.
Nutrition
Calories: 1735kcal | Carbohydrates: 356g | Protein: 64g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 3131mg | Potassium: 1170mg | Fiber: 33g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 133mg | Iron: 11mg
