Hybrid Loaf III

Today is hybrid loaf day, finally. This story starts in 3300 BCE, which is the date of Einkorn grains, according to carbon dating estimates, that were part of Otzi's last meal and ended up frozen for thousands of years.

My starter from the past two days looks like this:

We're going to measure 50g of Einkorn flour and 5g of amaranth flour:

Then 245g of bread flour:

After that, we measure 150g of water at room temperature:

Add 8g of sea salt to the water:

Stir the salt in the water, and add to the mixture:

Mix until a dough forms:

Cover the dough and let it rise for three hours:

Then, first fold left:

Fold right:

Fold far:

Fold near:

Cover, and let it sit for an hour to get this:

Second set of folds:

Right:

Far:

Near:

Also cover, and let sit for an hour:

Third, and last, set of folds:

Right fold:

Far fold:

Near fold:

Now, we sprinkle flour on top of the dough:

And flip it onto a floured work surface:

Fold it in half on its sticky upper side:

And place it on a parchment paper to proof:

Meanwhile, we preheat the oven to 500 degrees with a baking steel:

An hour later, the loaf is proofed enough and ready to bake:

Slide it on the hot baking steel and cover it to retain steam. After 10 minutes remove the cover and turn the heat down to 400 degrees. Continue baking for an extra 45 minutes.

Voila!

Slice and enjoy with some olive oil.

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.