Start with the dough: Mix flour(500g.), yeast, sugar and whey in the specified amounts and put in a warm place for 5 hours. After 5 hours going back to batch. But during this time I have 2 times knocked out the dough. IMPORTANT: the Dough is recommended to be prepared on thick sourdough with 60 % of flour from the total amount going to the preparation of the test.

Now I got a mixer with a nozzle for the test. Oil a little Vymetal, pour our dough, knead again. The rest of the sifted flour alternately with the input vegetable oil. The duration of kneading in the mixer - 25 min. (i.e. vamesii a bit, turned off). Vegetable oil can also go a little more or less, it all depends on the flour. We'll get elastic bun ... Left our dough for 40 minutes (I covered it with a towel and a bag)

The dough is ready and now the most important thing is to form a loaf. We divide the dough into 15 balls, can be less as desired. I had each ball is 100g. weight. Spread the dough into an oval, the edge of the dough to wrap to the center and press down lightly, to do the same with the opposite edge, zahlestnuv it at first. Put the loaf on the longitudinal axis, semipaved it as a dumpling. Turn the loaf seam side down and give a little rest, then turn the seam up with the edge of the hand along the seam making groove and fold roll in half in the direction of the groove as if he, this groove was the axle. We repeat this operation 2-3 times, until you get an elastic bar. Give rasstoyatsya on the baking sheet (about 30 minutes), the bun needs to be soft and supple at the same time. Cut a loaf of bread with the blade at a very acute angle, (I have in the house of blades was not, I made an incision with a knife, so it apparently never happened so how) i.e. the blade should pass almost horizontally along the roll, the incision must be deep.

Put the rolls in heated to 230 degree oven, down under the pan, place a container of water. Bake until Golden state (focus on your oven), about 20-25 minutes. After baking, cool the rolls on the grill. I greased the bread a little olive oil. Bon appetit!