3 g. of yeast to divide into two unequal parts : the 1.25 g and 1.75 g. the Greater part put into the refrigerator. Of wheaten flour, salt, water and yeast knead the dough. Knead and roll out the bun, put in a bowl under plastic, 12 - 16 hours.

And 12 hours later here's the dough, excellent fermenting. The dough with salt is called ripe, or old dough, the French say "pate fermentee". Minimal amounts of yeast and salt into the yeast mixture provides a slower its maturation, and as a result, the maximum development of flavor.

See, the dough was riddled with small bubbles.

Getting to the test. The dough to break up pieces, put in the bowl of a food processor, add all remaining ingredients + 1.75 g. of yeast, leave for 20 minutes.

Then knead on second speed for 5 minutes. It is possible to do it manually, by time - 15 minutes. The dough is very alive, slightly sticky.

Put on the fermentation, again in a bowl, covered, for 2 hours. This requires double the dough to "stretch - fold". Every 40 minutes.

But vibrative the dough, it increased more than twice. Dump it on a flour covered table, oblina, to squeeze out large bubbles and formed into bread. Round or oblong loaf.

Put the workpiece in a proofing basket or between the folds of a well-grated flour linen. To cover with a film. During 70 minutes. Before baking to make cuts. Preheat the oven with the stone ( inverted baking sheet) to 230 degrees on the bottom to put a smaller pan with boiling water. Gently move rasstoyatsya the workpiece and oven for 10 minutes with steam. Then remove the steam, reduce the heat to 210 - 220 degrees to pester, minutes 25 - 30. In order to avoid burning the crust, cover podrumyanivaya bread with foil.