Whole Wheat Loaf (2 of 2)

Today is... bread baking day! If you've been following, and hopefully trying, this amazing recipe, you're probably dealing with a starter that looks something like this:

Measure 20g amaranth flour:

Followed by 180g white whole wheat flour:

Then 200g bread flour:

Measure 280g water:

Add 10g sea salt:

And a little bit of active-dry yeast:

Add all the above to the starter:

Then mix it until a dough forms:

Cover the container, and let the dough rise, somewhere warm, for six hours:

First set of folds. With wet hands, first fold left:

Then fold right:

Then fold far:

Then near:

Cover it again, and let it rise for an hour:

Second set of folds. Fold left:

Fold right:

Fold far:

Fold near:

Grab a banneton:

Dust it very well with flour:

Grab the dough and place it in the dusted banneton:

Preheat the oven to 450 degrees:

An hour and a half later:

Dust the proofed dough's face:

And flip it onto a baking cloche:

Score the dough's face.

Bake it, covered, for 45 minutes then uncovered for 10 minutes:

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

Slice and enjoy making grilled cheese sandwiches with it!

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.