Wholesome Fermented Loaf P2

Today is baking day for our wholesome bread whose dough has been fermenting in the fridge for the past twenty-four hours.

My dough looks like this:

Third set of folds follows: fold left:

Fold right:

Fold far:

Fold near:

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

Last set of folds: Left:

Then right:

Then far:

Then near:

Dust a baking cloche with flour and move the dough onto it:

Preheat the oven to 425 degrees:

An hour later, sprinkle some coarse sea salt crystals on the dough's face:

Bake covered for 25 minutes, then uncover and continue to bake for 30 minutes at 425:

Remove the bread from the oven and let it cool on a rack for two hours:

Slice and enjoy with some French butter!

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.