Today is bread baking day, and our fresh cake yeast was busy all night doubling our starter:
Measure 210g dark rye flour:
Followed by 500g bread flour:
And then 480g water:
Plus 20g sea salt:
Mix all that together:
Only until a sticky dough forms:
Cover its container and let it rise somewhere warm for an hour:
First set of folds - with wet hands - first left:
Then fold right:
Then fold far:
Then fold near:
Cover the container and let it rise another hour:
Second left fold:
Second right fold:
Second far fold:
Second near fold:
Let the dough rise for a half hour this time:
Sprinkle the dough's face with flour then flip it onto a work surface:
Fold the sticky face on itself once:
Then move it into a deep, lightly oiled baking cloche:
Preheat the oven to 450 degrees:
Half an hour later, the proofed dough is ready to bake:
Cover the cloche and bake for 35 minutes then uncover and bake for another 25 minutes:
Let the bread cool off on a rack completely prior to slicing:
Enjoy!