New Oven Part 2

Today is bread baking day in the Fourneau 2 oven.

We put a starter together yesterday. Mine looks like this:

Measure 25g buckwheat flour:

Then add 75g sprouted spelt flour:

Measure 300g all purpose flour:

Measure 280g water at room temperature:

Then add 10g of sea salt:

Sprinkle in some active dry yeast:

Then stir to dissolve the salt:

Then add the liquid to the flours and starter:

Mix until you get a wet dough:

Cover the container and let it rise for four hours:

With wet hands, first fold left:

Then fold right:

Then fold far:

Then fold near:

Cover the container once more and let it rise for two hours:

Second left fold:

Second right fold:

Second far fold:

Second near fold:

Sprinkle flour over a clean work surface:

And over a clean kitchen towel:

And then over the dough:

Scrape the dough out onto the floured surface:

And cut it in half:

Fold the first half in on itself:

Stretch it to make a triangle:

Then roll it into a loaf:

Sprinkle a little flour on it:

Do the same with the second half. Fold it on itself:

Stretch it into a triangle:

Then roll it into a loaf shape:

Gently place both loaves on the dusted towel:

Then sprinkle them with flour to cover their faces:

Fold the towel and cover the loaves to proof for an hour:

Meanwhile, turn the oven with the Fourneau 2 inside to 450 degrees:

The loaves are done proofing:

Gently flip the first one onto the peel:

The bottom becomes the new face:

Score it:

Then slide it inside the Fourneau 2 and close the hatch. Baking total is 15 min inside 30 min outside:

Open the hatch after 15 minutes of baking:

Relocate the first loaf to continue baking for another 30 min and make room for the second:

Gently flip the second loaf onto the peel:

Then score it:

And slide it into the Fourneau 2:

Close the hatch and bake for 15 minutes inside, followed by 30 minutes outside:

When each loaf is done baking, move it onto a cooling rack:

Brush off some of the excess flour:

Let the bread cool off completely:

Slice and enjoy the crunch!



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.