First, prepare the dough. In a little warm water, add yeast, stir, add the sifted flour, knead the dough. The dough will be very stiff, knead better on the table with his hands, as it should be. In the bread maker would not recommend to bake this bread as a very stiff dough. Sourdough in a bowl, tighten the film and leave for 10-12 hours at room temperature.

Here is the dough after 12 hours.

In the bowl of a mixer to combine the yeast mixture, water and sifted flour. Stir and leave for 15 minutes. Add the salt and yeast, knead for 5 minutes. Add the vegetable oil and knead 12 minutes. The dough will be smooth and uniform.

A bowl of grease with vegetable oil and put in it the dough, wrap and leave for 30 minutes.

After half an hour to get the dough out of the bowl and make alminco technique "Stretch and fold": to give the dough a rectangular shape, take one short edge, pull and fold to the middle, then the other short edge to pull and fold to the middle. Same thing again with the upper and lower side. Return the dough to the bowl, cover and leave for another hour.

After fermentation, divide the dough into two parts. In the photo you can see that my eyes are not diamond :)) Cover with foil and leave to rest for 15 minutes

From each part to form a loaf, being careful not to remove from the test the carbon dioxide bubbles. Towel linen a good RUB with flour and set the loaves seam side up. Cover with foil and leave for proofing for 60 minutes.

The oven to turn on to preheat to 230C, put it in a baking pan and second baking sheet or pan on the bottom. After proofing, gently roll the loaves onto a sheet of parchment, so that they are now seam side down. The knife blade for cutting bread to make one long incision through the whole loaf. Gently pull the loaves with a sheet on the hot baking sheet (I helped husband), put it in the oven and immediately pour a glass of water in a pan on the bottom and quickly close the door.

The loaves bake for 15 minutes with steam, then if the water does not evaporate all to get the pan and bake another 25 minutes without steam. Cool loaves on a wire rack to room temperature.