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Salty Loaf Part II

  • Chef Toor
  • Dec 30, 2016
  • 1 min read

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.

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