Flour to recruit with slide and knife to remove the slide (getting 160 grams of flour per Cup). In a large pot (I have 7 liter) mix warm water, yeast, salt, sugar, sifted flour and melted butter, stir the batter with a wooden spoon until smooth (sorry, but my camera suddenly "died", that I rushed the dough to seal spontaneously, without checking the camera down) the Dough is turned out watery, like a thick cream. I took it in a saucepan for about 1/5 of the pan, covered the p/e package, to not zavetrilos, and left on the table for 3 hours.

Three hours later, it has grown SIGNIFICANTLY!!!

It turned out that porous.

I again pulled the bag and put it in the fridge. In principle, three hours from parts (or all) of the dough can bake bread, but in the fridge it can be kept for up TO TWO WEEKS!!! Ie you kneaded it, put it in the fridge and during the week, in convenient time for you, you can bake bread, mind you NOT VYMESHIVAEM IT!!!

But I'm excited for two weeks, the next day (the recipe says that the longer the dough is, the better it Matures and the taste of the bread changes) I got it out of the fridge (where it is much settled), poured in the flour (250 grams, in addition to 7 cups!) in a bowl, hands and the surface of the dough in the pan sprinkled with flour, and tore off a piece of dough 1/3 (but if the furnace in the form of bread, here's a test just on two full loaves), for the quality of pictures do not scold, single arm dough was torn off, and the camera in his left hand.

The dough is quite thick, put in bowl with flour, then dipping hands in flour, I sformula ball (crushing the lower part of the test in the middle, of the flour consumed min, since molded bread in his hands, floured.

Gently obmana the dough, give it the necessary baking form and put seam side down in the mold for making bread (I have an old workaholic, the usual baking mold).

I wrote above that I had to take more test in my mold the dough looked more than modestly (1/5 form no more), put on the approach at 100 minutes, the dough took 2/3 and I put my experimental loaf in a preheated 200*With the oven on the middle shelf. Under the bread stood a burning hot pan, into which I scoop carefully (you can burn yourself with hot steam!!!) poured 200 grams of boiling water, immediately closed the oven and left it alone for 45 minutes.

In a saucepan remained at about 2/3 part of the test, which I again put a piece of tape and put it in the fridge.

To my delight knew no bounds when after 45 minutes I saw this miracle!!!

WELL, ISN'T HE HANDSOME?!

Bread is recommended to grease the top with butter and cool completely on the grid, then it will not crumble when cut.