To prepare the dough to combine the sifted flour, yeast, salt, sugar, melted butter, add water (amount of water depends on the density of the leaven, the thicker the starter, the more water).

Mix on the table, sprinkle small amount of flour, dough, oil it with vegetable oil a bowl and put the dough to rise for 2-3 hours (depends on temperature), the dough will increase in 2-2,5 times (to take picture failed, the battery was out :-[ ), then cover the bowl with cling film and put in 9 hours in the refrigerator (for maturing).

In the morning take out the dough, give it an hour or so to acclimatize, spread on greased with vegetable oil table, mash the dough into a rectangle and form the loaf, leave it for proofing on a chopping Board dusted with semolina 1.5 hours-2, make cuts with a sharp knife, sprinkle with water and gently shake the water off onto the hot baking tray, put in preheated oven on 250 gr TS for the first 15 minutes (bake with steam), then the temperature is lowered to 200 g C (the water remove from the oven again and sprinkle the loaf with water), bake for another 20-25 minutes (my oven only took 35 minutes).

And we see in all its glory rosy bar, cool it on the grill, (hot I had to grease it with butter).

And, it is a family tradition after 15 minutes cut it (my husband has tea with varenyam stood ready!!!)