Sour Spelt Loaf Part II

We're going to make the sour spelt loaf today using the starter we put together yesterday.

My starter looks like this:

Measure 250g whole spelt flour:

Followed by 250g white whole wheat flour:

Then, measure 400g water:

Add 15g of sea salt:

And a tiny bit of active-dry yeast:

Put all that together:

And mix it until a dough forms:

Cover the container and let it rise at room temperature for an hour:

First fold left:

Then fold right:

Then fold far:

Then fold near:

Cover, and let it sit for an hour:

Second left fold:

Second right fold:

Second far fold:

Second near fold:

Cover the container and let it rise for another hour:

Last set of folds. Third left:

Then right:

Then far:

Then near fold and sprinkle its face with flour:

Flip it onto a dusted work surface:

And fold its sticky face onto itself:

Roll it into a log shape:

Dust a clean cloth with some flour:

Move the dough log onto the cloth:

Dust it with more flour:

Then cover the dough gently with the cloth and let it proof for an hour:

Preheat the oven with a baking steel to 450 degrees:

Uncover the proofed dough:

And use the cloth to gently flip it onto the peel:

Score its face:

Bake it for 25 minutes at 430 degrees, then for 25 minutes at 360 degrees:

Let the bread cool on a rack for two hours before 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.