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!

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.