FOR the DOUGH: 200g flour 200g water 6g yeast Mix and the dough vybrazhivaet 4 hours at 30C. Instead of sourdough, you can take a Mature starter 100% humidity in the amount of 400 g.

FOR the DOUGH: sourdough (sourdough) flour 150g 72g bran 6 g of compressed yeast (for the fermentation test optional) 5g salt 21G of sugar 11g of butter 150g of water I use oat Bran from Mistral, I really like their creamy aroma in the finished bread, but can (according to GOST and should) take wheat bran. Sugar I cane always and everywhere)))

Mix all ingredients and allow dough to stand for autolysis 30 minutes, then knead well the dough. I'm in my CP with simulated manual kneading is kneaded continuously for 30 minutes. Flour may not be enough, at least I always get more flour, I add an additional 50 g. don't know what is the reason, perhaps baking a kneaded wet dough, I can't.

Dough vybrazhivaet 2 hours in the middle of vypaivanija do obmenu - stacking dough. Divide the dough into 6 equal parts. Bread according to GOST should weigh 100 g. we Have so )))

Moldable round buns. For proving yeast dough - 45-60 minutes at 40C, starter for 1.5-2 hours at 30-33C in the wet (!) place. Bake bread on the hearth (baking stone, tile, thick cast iron pan pre-heated with the oven for 20 minutes) with steam for 15-20min at 210-230C. If oven without steam, you can put a bowl of hot water on bottom of oven and when laying the bread in the oven to sprinkle the walls from a spray.