Rustic Boule - Part 2

Today is bread baking day. We're going to add some more flour, water, salt, and yeast to the starter we put together yesterday. Mine looks like this:

Measure 71g golden buffalo wheat flour:

Add 29g Einkorn flour for extra flavor:

Measure 300g bread flour:

Measure 280g water at room temperature:

Measure 10g sea salt:

Add a sprinkle of active-dry yeast and dissolve by stirring:

Put all that together:

And mix it until a sticky dough forms:

Cover the container, and leave it somewhere warm for an hour:

First set of folds, with wet hands, fold right:

Then left fold:

Then far fold:

Then near fold:

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

Second set of folds, first fold right:

Then fold left:

Then fold far:

Then fold near:

Cover the container and let it rise again for an hour:

Third set of folds, first right fold:

Then left:

Then far and near:

Cover the container and let it sit for another hour:

Fourth set of folds, first right:

Then far:

Then near:

Sprinkle flour on a clean work surface:

Scoop the dough out of the container and gently flip it onto the floured surface:

Grab a clean round brotform:

Heavily sprinkle flour all over it:

Make a rough ball shape by folding the dough on itself like so, one:




Grab the dough and slowly place it in the floured brotform:

Cover it and let it rise for another hour while the oven preheats to 475 degrees:

The dough will look like this when fully risen:

Sprinkle its face with flour:

Grab a baking cloche bottom:

Place it face-down on the brotform then gently flip them to put the dough on the cloche bottom:

Slowly remove the brotform:

Score the face of the dough:

Bake it, covered, for 30 minutes. Uncover, and continue to bake for an additional 30 minutes:

Place the bread on a cooling rack and dust off excess flour:

Let the bread cool completely:




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.