Salty Loaf Part II

Today is bread making day for our salty loaf. We're going to use the starter we put together yesterday to make the bread.

My starter looks like this:

Measure 100g spelt flour:

And 100g brown rice flour:

Then 200g whole wheat flour:

Followed by 200g water and 10g salt:

Mix the flours, water, and starter:

Just until you get a sticky dough:

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

Fold left:

Then fold right:

Then fold far:

Then fold near:

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

Second set of folds. Fold left:

Then right:

Then far:

Then near:

Cover it once more, and let it rise for an hour:

Last set: Fold left:

Then fold right:

Fold far:

Then fold near:

Dust a baking cloche with some flour:

Place the dough on the cloche:

Sprinkle some salt crystals on its face:

Preheat the oven to 450 degrees:

Before baking the proofed dough:

Score its face, cover the cloche and bake for 30 minutes covered:

Uncover it, and continue to bake at 400 degrees for 30 minutes:

Let the bread cool off on a rack for two hours prior to slicing:

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.