Whole Wheat Sesame Loaf Part Two

We're going to use the starter we put together yesterday to make the dough for this fabulous loaf of bread. We'll do four sets of folds overall since this is a no-knead recipe and is high hydration.

My starter looks like this:

Measure 150g whole wheat flour:

Then add 150g fine semolina flour:

Measure 200g water:

Then 8g of sea salt:

And a tiny bit of active-dry yeast:

Stir together with flour and starter:

Until a very sticky dough forms:

Cover the container and let it rise somewhere warm for 4 hours:

First set of folds: First left:

Then fold right:

Fold far:

Fold near:

Cover it and let it rise for an hour:

Second set of folds: Left:

Then fold right:

Then fold far:

And then near:

Cover it, and let it rise for another hour:

Third set of folds: Left:

Then right:

Then far:

Then near:

Cover it, and let it rise for another hour:

Fourth, and final, set of folds:

Then fold right:

Fold far:

Then fold near:

Sprinkle flour on a piece of parchment paper:

Gently scoop the dough on it:

Sprinkle its face with coarse salt:

Then sprinkle some sesame seeds:

Preheat the oven to 475 degrees with a baking steel:

Slide the proofed dough on a peel:

Then onto steel, bake for 20 min covered, then for 35 min uncovered:

Let the bread 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.