Semolina Two

Today, we're going to use the starter we made yesterday to make the semolina bread loaf.

My starter looks like this:

Measure 200g bread flour:

Add 100g fine semolina flour:

And 50g sprouted whole wheat flour:

Followed by 50g sprouted spelt flour:

Then, measure 200g water at room temperature:

Dissolve 10g of sea salt in the water:

And mix the water, flours, and starter:

Just until a dough forms:

Cover the container, and let the dough rise for an hour:

Set one: first fold left:

Then fold right:

Then fold far:

Then near:

Cover and let it rise for an hour:

Then second fold left:

Second fold right:

Second fold far:

Second fold near, then cover and let it rise for another hour:

Final set of folds: first left:

Then right:

Then far:

Then near:

Sprinkle the top with some flour:

Preheat the oven to 450 degrees:

Dust the bottom of a baking cloche with some flour:

Move the dough onto the cloche dusted side up:

Let it proof for an hour, then score its face:

Cover it and bake for 45 minutes, then uncover it and continue baking for another 10 minutes:

Place it on a cooling rack for at least three hours:

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.