Ingredients.

1. Pour the yeast in 300 ml water, let stand for 5 minutes and stir. Sift flour and mix with salt. In flour make a well and pour in the water with the yeast. With a wooden spoon stir in the water as much flour to make a thick paste. Cover the bowl with a towel and leave for 20 minutes.

2. Stir the pasta with the rest of the flour. The remaining water, add as needed, one spoonful. (I'm usually more than 2 scoops are required, but depends on the flour). Knead the dough for about 10 minutes it should be soft and elastic. Flour better not to add. Remove the prepared dough in a clean bowl, cover with a towel and let rise an hour and a half. The dough should double in size.

3. Knead the dough again and let rise 45 minutes, mix again and leave covered to rise for 45 minutes.

4. Divide the dough into two parts, each part to stretch hands into a rectangle. Roll the rectangle jelly roll and press down the junction. Roll into a long baguette of about 30 cm Spread on a floured baking sheet, cover with a towel and let rise for another hour. Before baking make several diagonal cuts. Bake in the oven at a temperature 220S 20-25 minutes. The baguette should acquire a Golden color and when tapped on the bottom crust needs to be "empty" sound. Cool on a wire rack.

5. For moulding bread in the form of a cone rolled on a baguette with a sharp scissors to make a few cuts, dispensing incised pieces of dough on the sides. To remove the bread on a floured baking sheet and let rise an hour. Bake at 220S 20 – 25 minutes.

6. For forming rolls to split each baguette into four pieces, to form the ovals and use the handle of a wooden spoon to make indentations. Sprinkle the rolls with flour to their halves don't stick together. Cover and let rise 45 minutes. Bake at 220S 20-25 minutes.

Ready-made baguette and an ear of wheat.

Buns.

The bread in the rift.