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!
