Sour Boule Third Day

The hotly anticipated third day is upon us! Today is the day we put together the actual sourdough boule and bake it. Then eat it, of course after it cools off...

My starter from yesterday, and the day before, looked like this:

Measure 100g bread flour:

Then 100g einkorn flour:

And 100g dark rye flour:

Add the flours to the starter, then measure 150g water at room temperature:

Add 8g of salt to the water and stir it:

Then add the water to the starter:

Mix that until it's combined:

Cover it, and let it rise for four hours:

With wet hands, first fold left:

Then fold right:

Then fold far:

Then fold near:

Cover it and let it sit for another hour:

Second fold left:

Second fold right:

Second fold far:

Second fold near:

Cover it, and let it sit for another hour at room temperature:

Third fold left:

Then third fold right:

Then third fold far:

Then third fold near:

Dust the top with flour:

Then flip it on the counter, floured side down:

We now tuck the sides in to make a shape that's almost a hexagon:

Tuck two:

Tuck three:

Tuck four:

Tuck five:

Tuck six:

Make that side, we just tucked in, become the bottom of the loaf by turning it upside down:

Then we sprinkle a decent amount of flour to cover a banneton:

Then we place the dough, face down, in the banneton:

We let it proof for an hour and a half while we preheat the oven to 500 degrees:

When the dough is done proofing, we sprinkle its butt with flour:

And we gently flip it onto the cloche baker's base:

Then gently lift the banneton:

We score a # on its top:

Cove the cloche and put it in the oven:

Bake at 500 degrees for 15 minutes, then reduce the heat to 425 degrees and continue to bake for 45 minutes, and uncover the cloche before the final 15 minutes of baking:

We get this:

Slice and enjoy!