Whole wheat dairy free honey

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#squishsquishbread 2.0 recipe
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Tangzhong
40g bread flour + 200g water
Main dough
220g bread flour
220 whole wheat flour
200g of tangzhong
300g active levain / sourdough discard
140g water
10g salt
40g sugar
50g honey
2g instant yeast (optional, and so that there is zero tang in bread)
55g flavourless oil
RECIPE FOR THOSE WITHOUT SOURDOUGH
Tangzhong
40g bread flour + 200g water
Main dough
200g tangzhong
295g bread flour
295g whole wheat flour
40g sugar
50g honey
10g salt
290g water
6g instant yeast
55g flavourless oil
** please hold back 10-15g liquid depending on your flour's liquid tolerance
Credit
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Music : Morning Station by Tokyo Music Walker
Stream & Download : fanlink.to/tmw...
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
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[@cesarcardenas5559]

Wow, it looks heavenly beautiful!😍 Thanks a lot for sharing. I just got a quick question, if I omit the yeast in the recipe, shall I let the dough proof for one hour as well before getting it into the fridge? Or shall I let it proof longer? Thanks in advance.

[@lilyartisan]

If you omit the yeast and make it 100% sourdough, I would proof it longer and maybe put in a warmer spot in the fridge. However, the final product will have stronger sourness because of the long overnight proof