Puffy Loaf Actual

This loaf makes the yeast do all the work. Since it uses so very little, the time it takes to put it together helps develop an amazing flavor.

Grab the starter from yesterday. Mine looks like this:

Measure 300g of bread flour:

And 200g of water:

Add 10g of salt to the water:

Stir to dissolve, then add it to the flour and starter:

Mixed well makes it look like this:

Let it rise for five hours:

First fold left:

First fold right:

First fold far:

First fold near:

Cover and let it sit for an hour:

Then second fold left:

Second fold right:

Second fold far:

Second fold near:

Cover and let it rise for another hour:

Third fold left:

Third fold right:

Third fold far:

Third fold near:

Sprinkle flour on top:

Flip it on a floured work surface:

Fold it in half and shape it:

Preheat the oven to 550 degrees with a baking steel:

Proof the dough, uncovered, for two hours:

Then we put it on a peel:

Slide it on the hot steel and cover it for the first 15 minutes:

Then uncover, and reduce the heat to 400 degrees:

The bread will be ready in 40 minutes:

Leave it on the cooling rack for at least two hours:

Enjoy!