The dough: Take a large saucepan. Heated in 400 ml of water to 40 degrees. In water, add 500 grams of flour mixed with yeast. Knead the dough consistency as sour cream. Honestly, I always get a thickish dough, but no biggie. It all depends on the flour, how many takes of water etc. In the original recipe, people water written from 350-500 ml. I took the flour "Sokolniki baking in/s". And empirically found that water under the flour need exactly 400ml. the Dough need prescription to vybrazhivaet 3 hours at the temperature. 30 degrees. I always have a sourdough suitable faster. I usually keep it to the peak. I.e. when it is already at its peak, but has not yet begun to wilt. Dough: the dough is ready. Add and pour in the yeast mixture the remaining ingredients and knead a soft dough - to moderate gluten development. Pan greased with oil and leave the dough to ferment for 2 hours at temperature 30C. 30 minutes and 60 abenaim.

Abenaim this: throw out on the table, spread into the reservoir and a folded envelope. When the time keeping maturing over the dough, put on the table and obtinem in a circle 6 times from the edges to the middle. Turn the bundle down and carefully shaped into a ball. Let rest 10 minutes and repeat obmenka again. A small digression. I like Luda, bake this bread in a pot under the lid. Last time baking in the guests cover, had cover with foil. No difference did not see. The last proofing. Cast iron cauldron with paper (preferably white, why white - write in additional info))) And put the dough. Make nakoly wooden stick (or whatever is on hand). Cover with film and leave until complete proofing. Here it is IMPORTANT! wait to do a full proofing! I jumped the gun and, without waiting, shoved in the oven, the crust result in the burst of course.

When the bread is fully rasstalsya (about an hour and a half at the time), remove the foil, cover it with a lid and put in the preheated to 220S the oven and bake for exactly 1 hour. After an hour, open the oven, looking under the hood. If the bread is white, you can just sear it with the lid open. You can check the readiness of a splinter. But if You can withstand the heat and baking time, usually after an hour the bread is fully baked. The bread is ejected from the mold very carefully. The crust had a very thin. Remove and cover with a towel and let cool. Hot it is better not to cut (which I did first thing)))

Delicious bread, I probably would not eat. Now he is a frequent guest on my table.