I like this bread for pretty much any use: for sandwiches, as croutons, grilled, toasted, or just as table bread. Baking this bread is a very nice way to begin the day, perhaps on a Sunday morning, filling the air with baking aromas (unless you live in Eugene). The schedule in this recipe makes it possible for you to bake the bread early the next morning. We use this technique for much of the bread we bake at Ken’s Artisan Bakery, especially our levain breads, but it works for straight doughs too, as here.
In this recipe, the shaped loaves spend the night in the refrigerator rising very slowly this allows the dough to develop more of the complexity of flavors that come from an extended, slow rise. With this ratio, the final bread has good volume and a light, open texture, along with the nuttiness and depth of flavor whole wheat provides. Sometimes I bake a 75 percent whole wheat bread for the extra fiber, but from a purely gastronomic point of view, using just 30 to 40 percent gives the flavor and texture I like best. My preferred ratio of whole wheat flour to white flour in a brown bread is 30 to 40 percent whole wheat.
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