Sour Loaf Three

Today is the day we get to eat the sourdough bread we started two days ago - after turning the starter into a dough, then into an amazing loaf of bread, of course.

My starter looks like this:

Starter Third Day

Measure 200g of Einkorn flour:

200g Einkorn Flour

Then measure 10g of salt on top of that:

10g of salt

Add them to the starter:

Mixture

Mix until a dough forms:

Dough

Cover, and let it rise for three hours:

Risen Dough

First , with wet hands, fold left:

First left fold

Fold right:

Fold right

Fold far:

Fold far

Fold near:

Fold near

Cover, and let it rise for an hour:

Before second folds

Then, fold left:

Fold left

Fold right:

Fold right

Fold far:

Fold far

Fold near:

near fold

Dust that with flour:

dusted dough

And dust the countertop then flip the dough on it:

flipped dough

Fold the sticky face on itself and shape it:

Shaped dough

Dust the peel and place the shaped loaf on it:

Preheat the oven, with a baking steel, to 550 degrees:

Score the proofed loaf, slide it onto the hot steel and cover it:

Baker

Reduce the heat after 15 minutes:

Bake for 45 minutes:

Remove the bread from the oven and place it on a cooling rack for two hours:

sourdough bread

Slice it and enjoy:

sliced bread

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.