Today, we are going to use the starter we put together last night to make this fluffy loaf, and then eat it!
My starter from yesterday looks like this:
Measure 25g amaranth flour:
Followed by 25g semolina flour:
Then 150g white whole wheat flour:
Followed by 200g bread flour:
Measure 225g water at room temperature:
And 10g of sea salt:
Put the water, flours, and starter together:
And mix until a very sticky dough forms:
Cover the container and let it rise for six hours:
First set of folds. With wet hands, first fold left:
Then right:
Then far:
Then near:
Cover the container and let it sit for an hour:
Second fold left:
Second fold right:
Second fold far:
Second fold near:
Cover the container again, and let it sit somewhere warm for an hour:
Last set of folds. Third fold left:
Third fold right:
Third fold far:
Third fold near:
Sprinkle some flour on a parchment paper then gently flip the dough onto it and sprinkle some salt and oregano on top:
Preheat the oven to 475 degrees with a baking steel:
After an hour:
Bake it covered for 15 minutes, reduce the heat to 425 and continue to bake for 45 minutes:
Cool on a rack for two hours prior to slicing and enjoying!