Mix in one Cup of all the ingredients for the starter. Close the Cup with a lid or tightly with foil. Leave to stand overnight or for 12 hours at room temperature. I suggest start messing around with this bread in the morning, then go to work, and in the evening to continue doing them the same, dear.

This leaven almost 12 hours with no change, but that's what is sour dough. So, mix all the ingredients for the dough in one large bowl or saucepan, add to our yeast and knead the dough by hand or machine, I always meshu mixer with attachments for the test, i.e. spirals, 4 minutes on low speed and 5 minutes at the highest speed. You can knead in a food processor. The dough is too stick to hands. As it should be. Now, if you have a lid, lay paper towel or 2 under the cover. Put the dough in the fridge or outside, if there is about 7° Celsius and forget about it for 12-18 hours. The dough will rise during this time tripled. My dough sit 24 hours since I started the sourdough to do with the evening. Night I have stood, in the morning, kneaded the dough and later in the evening did not want to bother even with the bread. So I left at your own risk until the following morning in the cold. But as you can see, porridge butter will not spoil.

Remove the dough on a floured table, a little remember him. When you knead yeast dough, never turn him over to the other side. The shell of the test, which is on the table, should always be maximally stretched. So you get the best result when baking dough. I want to say, brings a real pleasure to knead this dough. The bubbles are formed, and when kneaded, they burst and make the sound of bursting bubbles.

Dampen a clean kitchen towel with water, shake, squeeze it and cover the dough for 10 minutes. Do the same 2 more times every 10 minutes. Between promese again close raw with a towel.

Now divide the dough lengthwise into 3 parts and each sausage roll a few times, holding the ends in the opposite direction. Here, like this.

Leave for 20 minutes on a sheet without coating with a towel. Immediately turn the oven to warm at 250°C. after 20 minutes the dough again a little larger in size.

Open the oven for one minute and just now put the pan inside and tightly close the door. After 5 minutes, open the oven door to release steam, and again close it for 25 minutes, then reduce the temperature to 200°C. Well, that's what happened.

Pull on the grille to cool. Ready. Very delicious bread. Did today first time. Loved it. The bread was a success. Now I will do often, this bread. You can also from this dough to make rolls. The next time you need half of the dough make rolls.