Today is baking day for our wholesome bread whose dough has been fermenting in the fridge for the past twenty-four hours.
My dough looks like this:
Third set of folds follows: fold left:
Fold right:
Fold far:
Fold near:
Cover the container, and let it rise for an hour:
Last set of folds: Left:
Then right:
Then far:
Then near:
Dust a baking cloche with flour and move the dough onto it:
Preheat the oven to 425 degrees:
An hour later, sprinkle some coarse sea salt crystals on the dough's face:
Bake covered for 25 minutes, then uncover and continue to bake for 30 minutes at 425:
Remove the bread from the oven and let it cool on a rack for two hours:
Slice and enjoy with some French butter!