Here is destroyeda rye sourdough

In a bowl mix all ingredients, except salt, with a mixer, beat five minutes, add salt and whisk for five minutes.

Get a thick homogeneous mass, a bowl greased with vegetable oil, put the dough in it, cover and leave in the warm for 1.5 hours.

Table sprinkle with flour (a couple of gmenac) should be mixed and the dough formed a ball.

So I decided to bake bread in the form, and my form is too small for this amount of dough, I decided to bake in the roaster cast iron, lubricated it with vegetable oil, put the dough, covered with a lid, let the dough rise in the warm for an hour and put it in the fridge for eight hours (overnight), but it sat there for 10 hours, as there was no time in the morning to cook it.

So the dough rose in the morning, put it on an hour in the heat (for the revival of all processes), the oven was heated to 230 g C, and put it to bake first 15 minutes at 230 g C with steam, then the temperature was reduced to 200 g kg, and pestering another 35-40 minutes, the surface of the bread 2 times sprinkled with water before baking, and 20 minutes after beginning baking.

After baking comes out of the oven, smeared with butter crust, covered with a towel and let stand 10-15 minutes, after which the bread is easily released from the mold and left to cool on a wire rack.

The crust turned out thin and crispy, the crumb is elastic and spongy with great flavor, not crumbly.