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:

Starter from yesterday

Measure 300g of bread flour:

300g flour

And 200g of water:

200g of water

Add 10g of salt to the water:

10g of salt

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

Mixture

Mixed well makes it look like this:

Dough

Let it rise for five hours:

First fold left:

First fold left

First fold right:

First fold right

First fold far:

First fold far

First fold near:

First fold near

Cover and let it sit for an hour:

Before second folds

Then second fold left:

Second fold left

Second fold right:

Second fold right

Second fold far:

Second fold far

Second fold near:

Second fold near

Cover and let it rise for another hour:

Before third folds

Third fold left:

Third fold left

Third fold right:

Third fold right

Third fold far:

Third fold far

Third fold near:

Third fold near

Sprinkle flour on top:

Dusted dough

Flip it on a floured work surface:

Flipped dough

Fold it in half and shape it:

Folded dough

Preheat the oven to 550 degrees with a baking steel:

Hot oven

Proof the dough, uncovered, for two hours:

Proofed dough

Then we put it on a peel:

Ready to bake

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

Covered baker

Then uncover, and reduce the heat to 400 degrees:

Uncovered baking

The bread will be ready in 40 minutes:

Bread

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

Sliced bread

Enjoy!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.