Sour Loaf 3

The amazing loaf of sourdough bread we're putting together today is going to be incredible in both taste and smell. Here's how we're going to do it.

First, we grab the starter from day 2 and mine looks like this:

We add 100g of bread flour:

And add 50g dark rye flour:

And another 50g typo 00 flour:

Mixed well:

Add the flours to the starter and measure 10g of salt:

Then add the salt to the starter and flours:

Mix well to get this dough:

Cover it and let sit for four hours:

Then fold left:

Fold right:

Fold far:

Fold near:

Cover, and let it sit for an hour:

Second half set: fold left:

Fold right:

Sprinkle it with flour:

Flip it:

Fold it in half and shape it into a log:

Preheat the oven to 500 degrees:

Place the dough on parchment paper, sprinkle it with some flour, and let it rise for an hour:

Proofed dough looks like this:

Score it prior to sliding it onto the hot baking steel:

Bake it for 20 minutes at 500 degrees covered:

Then remove the cover and continue to bake it at 400 degrees for another 30 minutes:

Let it cool on a rack for two hours, then slice and 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.