Preparing the big. In 50 ml of warm water (about 40 g) pour dry yeast "SAF-moment", to give them activated (up to the top of the cap).

Pour diluted yeast to the flour 160 ml cold water. Mix well and put into the fridge for a day. During the day, Biga (a sponge) well vibrobit, will increase in volume 2 times.

Prepare the dough. In a deep container put the big (makes about 400-500 g Bigi), add diluted in 50 ml of warm water 5 g instant dry yeast "SAF-moment", 100 ml of water at room temperature, sugar, salt, vegetable oil, flour. Knead the dough well (at least 10-15 minutes). The dough feels sticky. In the beginning stick to hands to be much, but at least mixing it becomes to come unstuck from hands and work surface. Better knead the dough in the bread maker or dough mixer (after 7 minutes it starts to come unstuck from the walls of the container and formed into a ball around the hook).

Capacity (oiled) with the dough cover with plastic wrap, refrigerate for 10 hours. After 2 hours, punch down the dough ( in the same capacity), as if folding it into the envelope. 10 hours later the dough, remove from refrigerator to let it warm up for 2 hours. Divide the dough into 2 parts, to try to form of the dish in which to bake. Hands grease with vegetable oil, because the dough feels sticky. I baked in enameled bowls. The test gave the form of a ball, put in oiled bowl. To give time for the dough in a warm place for 60 to 70 minutes. Be sure to cover or foil, greased with vegetable oil, or film.

Preheat the oven to 240 gr. Bake the first 15 minutes under the hood (I put the second bowl on top as a lid), then remove pairs (remove the cover) and to reduce the temperature to 200 gr. Bake until Golden brown (about 25 minutes). I tried to put it in the oven a pan with water (on the lowest level) to create steam. It was a great bread, as well as under the hood. Bon appetit! For the recipe and inspiration thank Elena Zhelezniak and the Helen Tarantina.