Amaranth Sourdough Loaf Part Two

The big surprise today is that we're going to use the starter we put together last night to actually make the bread. It'll take a few sets of folds because we want big holes and deliciousness.

My starter looks like this:

Measure 25g amaranth flour:

Then 175g spelt flour:

Followed by 200g whole wheat flour:

Measure 280g water at room temperature:

Add 10g sea salt:

Then add all of that to the starter:

Mix until a very sticky dough forms:

Cover the container and let it rise for four hours:

Commence folding sets. First left fold:

Then right fold:

Then far fold:

Then near fold:

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

Second left fold:

Second right fold:

Second far fold:

Second near fold:

Cover it and let the dough rise for another hour:

Third set of folds; first left:

Then right:

Then far:

Then near:

Cover it and let it rise for an hour:

Fourth set of folds. First left:

Then right:

Then far:

Then near:

Cover it and let it rise for 20 minutes. Meanwhile, dust a piece of parchment paper with flour:

Fold the dough onto itself to form a ball:

Sprinkle flour on its face:

Then scoop it out of the container and place it on the dusted parchment paper:

Mist the sticky face with a little water and sprinkle some seeds and salt on top:

Preheat the oven with a baking steel to 475 degrees:

While the oven preheats, let the dough proof for an hour:

Score its face:

Place it on a baking peel

Slide the dough onto the hot baking steel and cover it for the first 20 minutes of baking.

Remove the cover and continue to bake for 30 minutes at 425 degrees:

Place the bread on a cooling rack for at least an hour prior to serving:

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.