Bread for butter - Day 2

Today is bread baking day. The starter we put together yesterday will be transformed into some delicious bread ready to butter up.


Mine looks like this:

Measure some spelt flour:

Add some whole wheat flour:

Then measure some bread flour:

Add the flour to the starter from day 1:

Measure some water:

Add some sea salt:

Dissolve it, and add a little active-dry yeast:

Stir to dissolve both:

Then add that to the mixture:

Mix until a sticky dough forms:


Cover the container and let it sit somewhere warm for four hours:

With wet hands, fold far:


Then fold near:


Then fold right:

And then fold left:

Cover and let it sit for an hour:


Second set of folds: fold left:


Then fold right:

Fold far:

And fold near:

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


Another set of folds; fold right:

Fold left:

Fold far:

Fold near:

Cover the container and let it sit for another hour:


Final set of folds; fold right:

Fold left:

Fold far:

Then fold near:

Cover the container and grab a bread couche:

Sprinkle it with flour heavily off center:

Then roll the other half in partially:


Sprinkle some flour onto a clean working surface (lightly):


Then sprinkle a little flour around the dough in the container:


Using your hand, or a spatula, work some of the flour under the dough and flip it:

With wet hands, gently deflate the dough:

Then start rolling it:

Into a log shape:

Gently:

Then press the seam together:

And roll it in the flour then place it on the floured couche seam-side up:

Sprinkle a bunch of flour on top:

Then cover it with the couche and turn the oven with a baking steel on 485 degrees:


An hour later, uncover the proofed dough:

Sprinkle it with some flour:

Get a baking peel:

Flip it onto the peel:

Score its face three times:

Slide it onto the hot baking steel:


Cover it and bake for 30 minutes:

Uncover it, relocate off baking steel, lower the heat to 435 degrees, and bake for 30 minutes:

Remove the bread from the oven:

Let it cool for two hours:

Then brush off excess flour:

Ready for crunchy time!


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.