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:
Measure 200g of Einkorn flour:
Then measure 10g of salt on top of that:
Add them to the starter:
Mix until a dough forms:
Cover, and let it rise for three hours:
First , with wet hands, fold left:
Fold right:
Fold far:
Fold near:
Cover, and let it rise for an hour:
Then, fold left:
Fold right:
Fold far:
Fold near:
Dust that with flour:
And dust the countertop then flip the dough on it:
Fold the sticky face on itself and shape it:
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:
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:
Slice it and enjoy: