Dissolve the yeast with a dash of sugar and 160 g of warm water. Add 275 g of flour. Will zamechaem the dough. Put the sourdough fermentation hours to 3.5-4 to maximize.

For the test today I'll take the brown sugar Demerara fine from TM "Mistral". Sugar mix with flour 225 g salt, vanilla, egg and yeast mixture. Knead the dough for 5 minutes. Just in case let me remind you that flour from different manufacturers, at different times, and the place of production has different ability to absorb moisture. And the same recipe can be very liquid or very thick batter. To avoid this, adjust the consistency with water. In any case do not diminish, do not add flour. It affects the whole recipe. Adjust the water by adding a little bit. So, the dough should not be very thick and dough - thick, but tender. If you feel that too much flour, add water. I have a local flour, I always end up adding 30-40 g of water. Add water easier than to understand that its in the test too much. So if you don't know what You have flour, water added at the end and a little bit.

After that, add the softened butter and knead the dough for another 12-18 minutes. The dough will be soft, delicate, a little sticky.

The dough is put in oiled bowl, tighten the film and put to rise in a warm place for 1-1,5 hours. Half an hour after the start of fermentation, the dough need to press down. The finished dough spread on a flour covered work surface. Divide the dough into 8 equal parts (I got pieces of approximately 117-119 g).

Each piece gently rolled below along the left approximately 20 cm and a width of about 10 cm Each workpiece lightly grease with melted butter.

Turn rolls on the SHORT side, seal the ends and don't press the coils. About 5-6 turns out. The tongue test should be at the top. Put horns on the baking tray covered with flour or covered with oiled parchment. Slightly curve the ends of the cone a horseshoe. And, I think, more correctly, when the tongue looks inside, not outside, as I have in this horn.

Two blanks, at the request of the children, I decided to make straws. We are in the parks now often sell large pretzels under a colored glaze. And not to say that they are always soft, and will not say that they are always delicious. But the alternative in city parks it is not, and sometimes we buy pretzels. So, homemade pretzels out of this dough with minimal additives was much tastier than those purchased.. I greased the workpiece is also oil, sprinkled with dark Demerara sugar fine from TM "Mistral" (it adds a sweet, nutty like taste) and wrapped the roll on the LONG side, sformovat then a pretzel.

All horns spread on the baking sheet, leaving between them a place to come in proofing and baking don't stick together. As dough and baking turn out very tender, any adhesion can then compromise the integrity of our rolls. If possible, bake the cones in two steps. Cover with a towel and leave to rise for 25 to 40 minutes. At this time include warm up at 220-210*With the oven. Put down an empty bowl for couple.

Before planting in the oven sprinkle cones with warm water (or brush or spray gun). Put them in the oven and in a bowl for a couple of pour 1 Cup of boiling water. Immediately from this bowl brush spray water on the walls of the oven, creating steam. Closed for 10 minutes. After 10 minutes and again after 10 minutes, the wetting of the walls repeated. Thereafter, the temperature decreases to 180-200*C and Topcem another 10 minutes. Watch horns, they quickly flushed even in my old gas oven.

The finished product let cool on wire rack and serve. My nephew tried the horns for the first time, said that if in my childhood in any bakeries sold these horns, I have had a happy childhood. I totally agree :-)