Whole Wheat Boule - Day 2
We're going to make our whole wheat boule bread using the starter we put together yesterday.
Mine looks like this:
Measure 30g oat flour:
Measure 70g whole wheat flour:
Measure 300g all purpose flour:
Measure 290g water:
Add 8g sea salt:
Add a little active-dry yeast:
Dissolve it well:
Then put all the above together:
And mix a little until a very sticky dough forms:
Cover the container and let it rise for two hours:
First right fold (with wet hands):
First left fold:
First far fold:
First near fold:
Cover the container and let it rise for another two hours:
Second set of folds. Fold right:
Fold left:
Fold far:
Fold near:
Cover the container and let it rise again for another hour:
Third set of folds. Fold right:
Third fold left:
Then fold far:
And then fold near:
Cover the container and let it rise somewhere warm for another hour:
Fourth set of folds. Fold right:
Fold left:
Fold far:
Fold near:
Cover the container and let it rise again for another hour:
Fifth set of folds. With wet hands, fold right:
Fold left:
Fold far:
Fold near:
Sprinkle some flour on a clean work surface:
Sprinkle some flour on the dough:
And scrape it onto the dusted countertop:
Flatten it gently:
And shape it into a ball by folding it onto itself with four steps:
Step two:
Step three:
Step four:
Grab a brotform:
Sprinkle it heavily with flour:
Place the shaped dough in the brotform:
While the oven preheats to 475 degrees:
After proofing the dough for an hour:
Sprinkle its face with more flour:
Gently flip the dough onto the base of our baking cloche:
Slowly lift the brotform off the flipped dough:
Score the dough's face:
Cover the cloche and bake for 30 minutes covered, then 25 minutes uncovered:
Place the bread on a cooling rack:
Dust off the excess flour when it is cool:
Enjoy!