No-Knead Bread, Mostly Whole Wheat, 42-Hour Rise

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Another loaf of bread. I updated this post with the recipe. I’m surprised at the flavor, more complex than any of my 18-hour rises. This is moist, chewy, springy, really good.

I let this bread dough ferment for about 42 hours. This is great rise for just 2 cups of flour, mostly whole wheat, and baking it free form. Excellent flavor. Malty and slightly sour. pic.twitter.com/yIU1069MNC

— Bix (@BixWeber) March 28, 2018

3 thoughts on “No-Knead Bread, Mostly Whole Wheat, 42-Hour Rise”

mboydp March 28, 2018 at 11:26 pm

Oh my, great “tooth”!!!

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1. Bix Post authorMarch 29, 2018 at 10:40 am
  
  🙂
  It does! I can’t believe what you can get with just 3 ingredients … flour, yeast, and salt. Well, and water.
  
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