Toast Worthy Bread - Day 3

Today is bread baking day! That means we are going to work with the starter we worked on in Day 2. Mine looks like this:


Measure 300g bread flour:

Measure 150g water at room temperature:

Mix with the starter:


Cover and let the dough rise for two hours:

First set of folds: fold right:


Fold left:

Fold far:

Fold near:

Cover the container and let it sit for an hour:

Second set of folds: fold right:

Fold left:

Fold far:

Fold near:

Cover the container and let it sit for another hour:

Dust a work surface:


Dust the dough:


Scrape the dough gently out of the container and onto the dusted work surface:

With wet hands, flatten it:

Then put it back together into a ball shape, far:

Right:

Near:

Left:

Grab a brotform:

And dust it generously with flour:

And place the dough ball in it:

Cover and let it rise for two hours while the oven preheats to 485 degrees:

Get the bottom of the baking cloche and gently place it upside down on the brotform:

Then secure the brotform in place while flipping the cloche bottom upside down:

Tap on the brotform and slowly remove it:

Score the dough's face:

Cover the cloche and bake it for 30 minutes covered:

Then remove the cover, reduce the heat to 445 degrees and continue baking for 30 minutes:

Remove the bread from the oven and place it on a cooling rack for two hours:

Enjoy these slices toasted!

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.