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: