Night Gold Whole Grain Loaf

Robust, juicy, and aromatic: This rustic whole grain bread develops depth, fine roasting aromas, and an honest crust overnight.

Preparation

1. For the pre-dough, the night before, mix 250 g of whole wheat flour with 250 g of water and 2 g of fresh yeast until smooth. Cover and let rise for 10–14 hours at cool room temperature until the pre-dough is airy and fragrant.
2. The next day, add the pre-dough to 250 g of whole wheat flour, 130 g of water, 6 g of fresh yeast, and 10 g of salt in a mixing bowl.
3. Knead the dough slowly for 5 minutes and then a bit faster for 6–8 minutes until a uniform, rather soft, and well-bound mass is formed.
4. Let the dough rest covered for 60–75 minutes. After 30 minutes, stretch and fold once to give it more tension.
5. Place the dough on a lightly floured work surface, gently shape it into a round, and place it seam side up in a well-floured proofing basket. Alternatively, place it on a baking sheet lined with a cloth.
6. Let it rise again for 45–60 minutes until the loaf has visibly risen and springs back slightly to gentle finger pressure.
7. Preheat the oven with a baking sheet or baking stone to 240 °C (top/bottom heat).
8. Turn the loaf onto the hot sheet or stone, score if desired, and bake immediately. For good crust formation, create steam at the beginning or use a heat-resistant dish with steam.
9. Bake for 10 minutes at 240 °C, then reduce to 210 °C and bake for another 30–35 minutes until the bread is deep brown and sounds hollow when tapped on the bottom.
10. Let the whole grain bread cool completely on a rack so that the crumb and aroma can develop properly.