Soft Sourdough Bread Part 2

Today, we're going to put our bread together using the starter from yesterday to make the soft sourdough loaf.

My starter looks like this:

Measure 100g whole wheat pastry flour:

Then 50g all purpose flour:

And 50g fine semolina flour:

Followed by 100g bread flour:

Measure 200g water:

Sprinkle a tiny bit of active-dry yeast:

Add 8g of salt and stir it:

Mix all that in with the starter:

Until a wet dough forms:

Cover its container and let it rise somewhere warm for four hours:

First set of folds:

First right fold:

First far fold then near:

Cover it and let it rise for an hour:

Second set of folds: Fold left:

Fold right:

Fold far:

Fold near:

Cover it and let it rise for another hour:

Third set of folds: Fold left:

Then fold right:

Fold far:

Fold near:

Cover it and let it rise again, this time for a half hour:

Fourth set of folds: Fold left:

Then fold right:

Fold far:

Then fold near:

Cover it and let it rise somewhere warm for another 30 minutes:

Fifth set of folds: Fold left:

Fold right:

Fold far:

Fold near:

Dust a piece of parchment paper with a bunch of flour:

And gently scrape the dough onto the floured parchment paper:

Sprinkle its face with some poppy seeds:

And some salt crystals:

Let it proof for an hour while the oven is preheating to 475 degrees with a baking steel:

My proofed loaf looks like this:

Slide that onto a baking peel:

Then onto the baking steel. Bake covered for 20 min, uncover and bake at 425 for 35 min:

Remove the loaf from the oven and place it on a cooling rack:

Let it cool for at least an hour prior to slicing and enjoying it:

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.