Leaven, as usual, use refreshed (fueled). Sourdough 100% humidity fairly liquid. It is not much increased after feeding, but the temperature should in any case!

The technology of making good bread fermenting involves simultaneous management of two types of dough - fermented (leavened dough) and fresh. Why make fresh dough in advance, because you can mix the sourdough with water and flour and knead the dough? The fact that preparing fresh dough in advance, we allow him to pass a longer autolysis. That is, proteins of wheat flour is very good swell, and then, when kneading the dough in the dough develops more gluten, which significantly improves the characteristics of wheat bread. Even a weak flour with a small protein content, this technology allows to very decent white bread. In the dough (fermented dough) gluten will develop in the fermentation process and fermentation, therefore, at the time of mixing both types of test will be 100% ready! So, for the fresh dough in a few minutes blend until smooth 290 g flour and 200 g water. Not too lazy to sift the flour to enrich it with air, and boiled (and cooled) water. For bread is ill-suited raw water, no matter how Holy it might be, since the extra microorganisms can spoil the fermentation process of bread dough. Fresh dough can be left for up to 12 hours at room temperature or up to 24 hours in the refrigerator. Of course, covering the film so as not zavetrilos. The consistency of the dough - like bread. If necessary, add flour or water.

For the dough take 60 g yeast, 165 g of flour and 115 g of water. First dissolve yeast in water.

Then add the flour and knead the dough. The dough should be thick. The consistency is like a regular bread dough. It should not spread, but should not be very steep. Adjust consistency with flour or water.

Put the dough in the measuring device to control growth. Leave in a warm place (at 28-33*C) before the peak. I have the dough rises 2.5-3 times for 5-6 hours. Ripening time of sourdough for convenience, you can adjust the autolysis of fresh dough. For example, at a temperature of 18-20*With the sourdough is slower to Mature (about 8-12 hours), so both tests can start in parallel. Only possible with a cold fermentation of the dough is in the bread, you may receive a slightly sour taste (but it mostly all depends on your yeast, what temperature).

When the dough is ripe, you can begin the kneading process. Combine both types of test, if you wish, add salt and knead the bread dough for 15-20 minutes.

With every minute the dough will become more and more flexible.

Let the dough rest for 20 minutes, then bread moldable billet.

Rastahem in a proofing basket or directly on the baking sheet, covered with parchment paper (covered with a large bowl). Proving in a warm (30 ° C) place until the increase in 2,5 times (I have about 2.5-3 hours).

Before baking, if desired, make cuts.

Before baking the oven and baking stone heated to 230*C for 20-30 minutes. Bake until Golden (or red-brown is optional and to taste) crust, with steam in the first 15 minutes.