Multigrain Fermenter Day Two

Today is bread baking day. We're going to take the dough we have fermenting in the fridge and make a delicious, aromatic bread out of it.

My fermented dough looks like this:

Second set of folds to degas it. With wet hands, fold left:

Then fold right:

Then fold far:

Then fold near:

Flip the dough onto a dusted parchment paper:

Preheat the oven to 450 degrees with a baking steel:

The proofed dough an hour later looks like this:

Score its face then bake it covered for 15 minutes. Uncover and bake for 45 minutes at 350 degrees:

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

Bon appétit!

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.