Party Pleaser Part 2

We will put together the party pleaser bread using the starter from yesterday.

The starter should look like this:

Measure 20g amaranth flour:

Measure 30g dark rye flour:

Measure 50g typo 00 flour:

Measure 200g bread flour:

Measure 10g of sea salt:

And dissolve it in 200g of water at room temperature:

Put all that together with the starter from day 1:

Mix it until a very sticky dough forms:

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

With wet hands, fold left:

Then fold right:

Then fold far:

Then fold near:

Cover the container and let it rise for 30 minutes:

Second set of folds: fold left

Then fold right:

Fold far:

Then fold near:

Cover the container and let it rise for another 30 minutes:

Third set of folds: left

Fold right:

Fold far:

Then fold near:

Cover the container and let it rise for another 30 minutes:

Four set of folds: fold left

Fold right:

Fold far:

Fold near:

Dust a piece of parchment paper with some flour:

Scrape the dough out of the container and onto the dusted parchment paper:

Sprinkle some thyme on top:

Preheat the oven to 565 degrees with a baking steel or a cast iron pan large enough to fit:

An hour later the proofed dough is ready to bake:

Use a peel to place it on the hot steel. Bake covered at 565 for 30 minutes.

Uncover and continue to bake for an extra 10 minutes at 500 degrees:

Remove from the oven and let it cool completely 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.