The taste of this bread depends on the quality of the leaven. The starter needs to be refreshed, and better a few times, and it would be more warm (25-30C). In this case, leaven is the maximum amount of yeast and the optimum acidity, and delicious fruit and bread aroma. For example, you can feed the starter as follows: 15 g of starter + 15 g water 15 g flour (3.5-4 hours at 25-30C), then 45 g of starter + 50 g water + 50 g flour (3.5-4 hours at 25-30C). Get 145 g of starter, which can be used for making bread. If the starter out of the refrigerator, it is possible to do without refreshment. DOUGH: 140 g. Mature starter + 140 g rye flour + 85 g of water. Well-kneaded stiff dough until smooth, cover the bowl of dough and leave for 3-3. 5 hours at a temperature of about 30 °C. the dough will rise about twice. In the photo the Mature sourdough.

DOUGH: the dough + 280 g rye flour + 120 g. wheat flour (preferably white, but can be whole wheat) + 9 g of salt + 330 g. of water. Mix everything (by hand, HP is not right) until smooth. The consistency in the photo. I did the bottom option, but you can oven and in shape. Just tin bread you do not bother with consistency. And for the bottom you need to adjust a little, as if to make it too wet - you will get cake. Too thick the bread will tear when baking. I like the bottom option - I love the beautiful and flavorful crust ))) Capacity with the dough, cover with film and leave for 1 hour at a temperature of about 30 °C.

From the test it is necessary to form a round bun - it will spread until it will rise for. To rasstavat bread in the basket (bowl), covered with a linen towel. I nastaivaju bread on the back of the baking sheet, covered with baking paper, cover the billet with the large plastic bowl. If you rasstavat in the basket, then after proofing, the workpiece must carefully flip to the back side of the baking tray, covered with baking paper. Why on the back of the pan? But simply it is a good "throw" bread together with paper in the oven on the stone. PROVING in a warm 40-50 minutes. Before baking for a beautiful crust you can brush the bread with flour mash (spoon flour + a little water to the dough consistency for pancakes). And you can just spray water from a spray bottle or patting with wet hands.

PRE-heat the oven stone to a high (250-260 °C). Bake the bread for ten minutes, then reduce the temperature to 210 °C and bake for another 40 minutes. Hot bread can be lubricated with starch kiselka for a glossy crust. Starch kiselak: half a teaspoon starch + half Cup water bring to boil while stirring.