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!