Overnight 40% Whole Wheat Bread

From Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Cookbook

Author(s): Ken Forkish

Page 93

Cuisine: North American

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

5 years ago

★ ★ ★ ★ ★ 5/5

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Another great loaf! Wholesome and delicious this was by far one of the easier doughs to work with. This recipe is also posted on Food52, but if you enjoy making bread or even if you are just starting you bread adventures, I highly recommend this book.

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