OVERNIGHT WHOLE WHEAT SOURDOUGH - Superb TASTE and EASY to make

I really enjoy whole wheat Sourdough because of the excellent taste and in this case I wanted to make an overnight version. I was surprised by how open the crumb turned out, it turned out to be one of my best breads so far. This was the first time I attempted to use 50% whole wheat and 50% bread flour. Overall the final hydration of the dough was around 81%. I made the dough overnight and thus opted for around 50 grams of starter, for 500 grams of total flour (10%). That way the fermentation continued over night and the bread was ready for the next steps in the morning. But, you can also see that the dough slightly degassed in the morning after the first coil fold. Recipe: - 250 grams of bread flour - 250 grams of whole wheat flour (I milled it myself) - 10 grams of salt - 50 grams of levain (starter) Instructions: 1. Feed starter with 1:1:1 ratio 2. 5 hours later start autolysis, 500 grams of flour (250 all purpose, 250 whole wheat) 3. Autolyse 1 hour 4. Add starter (in this case 10%, since it was overnight) 5. Knead 5 minutes until everything is incorporated 6. Rest for 15 minutes 7. Bench knead 8. Rest for 15 minutes 9. Fold the dough on top of each other, aka. Lamination 10. Bulk ferment until doubled in size (8 hours in my case) 11. Preshape 12. Bench rest 10 minutes 13. Shape 14. Proof 24 hours in fridge 15. Bake either in dutch oven, or with lots of steam