Bread Blog

Overnight Wholemeal

March 22, 2020

A hand holding half a loaf, showing the interior crumb

Two darkly baked (almost burnt) loaves

Ingredient Quantity (g) Baker’s Percentage (%)
Water 810 81
White strong flour 375 37.5
Wholemeal strong flour 625 62.5
Dried yeast 3 0.3
Salt (for dough) 20 2


Step Time
Autolyse 30 mins
Turn every 30 mins 5 hours
Proof 12 hours
Bake @ 250 ºC (30 mins with lid) 50 mins


  1. After the bulk rise, the dough was still very sticky, which made shaping hard. Was the dough too wet or did I not do enough turns during the bulk rise?
  2. Look at reducing baking time to 40 minutes: 25 minutes with the lid.
  3. Next time, flip the dough seam side up, did not work with or without slashes.
  4. Overproofed? Dough did not spring back after poking.

Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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