Salty Einkorn Loaf Part 2
Today is bread baking day. My dough from day 1 looks like this:
Cover the container and let it sit to warm back up for two hours:
First left fold:
First right fold:
First far fold:
First near fold:
Cover the container, and let it sit for an hour:
Second right fold:
Second left fold:
Second far fold:
Second near fold:
Flour a clean work surface:
Flour the Fourneau 2.0 peel:
Flour the dough:
Scrap it gently and flip it onto the work surface:
Flatten it gently:
And roll it:
Shaping it like a loaf:
Place it on the peel:
Preheat the oven to 525 degrees:
An hour later:
Brush the dough's surface with a tiny bit of water:
And sprinkle it with some coarse sea salt:
Open the Fourneau 2.0 hatch:
Score the dough:
Then place it inside the Fourneau 2.0:
Close the hatch:
Bake for 30 minutes with the hatch on at 425 degrees.
Uncover the hatch and continue to bake at 425 degrees for another 30 minutes:
Remove the bread from the oven:
Let it cool off completely:
Enjoy!