Dark Rye Sandwich Loaf - Day II

Today is bread baking day, and our fresh cake yeast was busy all night doubling our starter:

Measure 210g dark rye flour:

Followed by 500g bread flour:

And then 480g water:

Plus 20g sea salt:

Mix all that together:

Only until a sticky dough forms:

Cover its container and let it rise somewhere warm for an hour:

First set of folds - with wet hands - first left:

Then fold right:

Then fold far:

Then fold near:

Cover the container and let it rise another hour:

Second left fold:

Second right fold:

Second far fold:

Second near fold:

Let the dough rise for a half hour this time:

Sprinkle the dough's face with flour then flip it onto a work surface:

Fold the sticky face on itself once:

Then move it into a deep, lightly oiled baking cloche:

Preheat the oven to 450 degrees:

Half an hour later, the proofed dough is ready to bake:

Cover the cloche and bake for 35 minutes then uncover and bake for another 25 minutes:

Let the bread cool off on a rack completely prior to 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.