Of the products for the starter: dissolve yeast in water + flour and knead the dough. Will get this tight (not liquid) piece of dough, as pictured. To put it in a bowl, cover and leave overnight.

Here is our zakvaska in the morning. As you can see, it increased in volume.

Then add to our starter (right in the bowl) and other products for the dough and knead the dough. You can knead by hand about 15 minutes, in a food processor, then 10 minutes, but you can in the bread maker. If the batch will be held in the oven, then throw the products as specified in your HP, and yeast to put on top. To put on mode the dough (or pizza), but not perform the complete cycle of mixing, and only 10-15 minutes, turn off and leave the dough to rise right in the oven. For the other kneading: the dough for the approach to put in a bowl and cover with a towel and leave an hour and a half. Only go for kneading once all the flour (especially in the oven). Take the first 300g, and the extent of mixing (or the formation of a bun in the oven), we will see how much to add. The dough should be soft and smooth.

When the dough is ready, spread it on a floured table and knead a little. The photo of the dough after kneading.

Of dough to form the loaf (how to do it, see below), put on a greased baking sheet (I put another baking paper), to make the loaf with a sharp knife, slant cuts. Cover and allow to rise for 30 min. the Oven is heated to 240*

Risen loaf to grease well or spray it with water and put in the oven for 10 minutes. After t was lowered to 200* oven for another 50 minutes (but this is individual for each oven). During baking the loaf several times to sprinkle or brush with water. Loaf is ready if when you knock it it sounds hollow.

The finished loaf to put on the grill, cover it with towel, allow to cool.

Now how to form the loaf (it's suitable for any bread). Put the dough on the table, make them a little flat.

And start in a circle to bend the corners of the dough towards the middle, like in this photo...

Now, at the same time, don't forget to slightly stretch the dough. And so to repeat several times.

Put the dough seam side down and slapping him from all sides, to give a round or oblong shape.