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!

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.