Slipper Right

The best way to enjoy this bread is to dunk it in olive oil after admiring the fact that there's very little to do outside of folding a few times and letting the yeast do all the heavy lifting.

We grab the starter we made yesterday. Mine looks like this:

We measure the flour and add it to the starter:

Then the water:

And dissolve salt in it:

Then add it to the starter and the flour:

Mix it well to get a very wet dough:

Cover it and let it rise for four hours to get this:

At this point, we start folding it like an envelope with wet hands. First we fold left:

Then fold right:

Then far fold:

Then near fold:

Cover and let it sit for an hour to get this:

Second left fold:

Second right fold:

Second far fold:

Second near fold:

Cover it and let it sit for another hour to get this:

We fold left side:

Third right fold:

Third far fold:

And then third near fold:

Cover it again and let it sit for an hour to get this:

Fourth left fold:

Fourth right fold:

Fourth far fold:

Fourth near fold:

And then we cover it and let it sit at room temperature for an hour to get this:

Last fold left:

Last fold right:

Last fold far:

Last fold near:

We now sprinkle a bunch of flour on top:

Scrape it out and flip it onto a well floured countertop upside down:

Then we fold the wet side onto itself once to form a slipper shape and place it on parchment paper:

We preheat the oven, with a baking steel, to 550. Meanwhile we let the folded dough proof uncovered for an hour to get this:

We slide it onto the hot baking steel and cover it with whatever oven-proof container for 15 minutes:

We take the cover off and set the timer for another 20 minutes and reduce the heat to 450:

Then we take the bread out of the oven and put it on a cooling rack:

This bread needs to cool off for two hours before cutting:

Then we slice and enjoy!