Night Crust Whole Grain Loaf

A clear, robust family bread with overnight preferment: juicy, rustic, and fully focused on whole grain.

Preparation

1. For the preferment, in the evening mix 200 g of whole wheat flour, 200 g of water, and 1 g of fresh yeast until smooth. Cover and let it ferment at room temperature for 10 to 14 hours, until the surface is slightly domed and the dough is aromatic.
2. The next day, combine the preferment with 300 g of whole wheat flour, 190 g of water, 3 g of fresh yeast, and 10 g of salt in a bowl. Knead for 8 to 10 minutes until a soft, slightly sticky dough forms.
3. Cover the dough and let it rise for 60 to 90 minutes. After 30 minutes, stretch and fold once to give the bread more structure.
4. Shape the dough into a round or oval shape on a lightly floured surface and place it seam side down on a baking paper or in a well-floured proofing basket.
5. Let it rise again for 45 to 60 minutes, until the dough has visibly expanded. During this time, preheat the oven along with a baking tray or baking stone to 240 °C (464 °F) with top and bottom heat.
6. Score the bread, place it in the hot oven, and create steam. Bake for 15 minutes at 240 °C, then release the steam, reduce the temperature to 210 °C (410 °F), and bake for an additional 25 to 30 minutes until dark.
7. Allow the bread to cool completely on a wire rack to stabilize the crumb and crust.