Crunchy Dark Rye - Day 2

Today is bread baking day. We are going to use the starter we put together yesterday to make our crunchy dark rye loaf. Mine looks like this:

Measure 100g dark rye flour:

Measure 300g bread flour:

Measure 200g water at room temperature:

Add 10g sea salt and dissolve it:

Put all that together:

And mix it until a sticky dough forms:

Cover the container and let it rise for six hours:

First set of folds, first fold right:

Then fold left:

Then fold far:

Then fold near:

Cover the container and let it rise for another hour:

Second set of folds, fold right:

Then fold left:

Then fold far:

Then fold near:

Cover the container and let it rise for another hour:

Third set of folds, fold right:

Third fold left:

Third fold far

Third fold near:

Sprinkle some flour on the work surface:

Sprinkle some flour on the dough:

Scrape it out of the container and onto the floured surface:

Shape it into a log by folding one third:

Then folding the other third:

Place it on a floured peel:

Preheat the oven to 475 degrees:

Preheat the tweaked Fourneau 2.0 to use the baking steel as its base:

Score the loaf and bake it covered for 30 minutes at 475 then 30 minutes uncovered at 400:

Place it on a cooling rack:

Until it's completely cool to the touch:

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.