Prepare the sourdough. In the fermenter pour the water, mix well.

Add the flour turns thick viscous mass. With wet hands, round, shape into a ball. The bowl with the dough cover and leave in the heat for 3 to 4 hours.

After 4 hours the dough came. In water to dissolve salt and sugar. In the dough pour in a little water, add a little flour, make a hole, pour in the yeast. Kneading with a spoon, adding water and remaining flour. Hands smakit water, knead the dough for about 5 mins, you Can knead right in the bowl or on a dry (no flour) desktop picking up the dough scraper. A bowl lightly greased with vegetable oil. Put the dough, round it and then nacrasti and leave in the heat for 1.5 hours.

After 1.5 hours the dough is well approached.

To rasstavat bread can be in the form and on the worksheet. More convenient, of course, in a special form for bread, but if it does not, it is quite suitable a suitable size bowl or colander, and if not, then on the sheet. The colander lay a clean towel that you have to "grate" flour (wheat), place rounded dough (bundle up), cover and leave to double in volume. If you rasstavat on the sheet, you need to put the rounded dough onto a floured baking tray or baking paper (knot down), sprinkle the top with flour, cover and leave to double.

Coming up the dough (I was 1 hour) very carefully remove from the pan to a sheet of baking paper (seam side down). Excess flour to shake. In the center I made the hole a wooden knitting needle (dipped in vegetable oil and pierce the dough).

Bake in a well preheated 250 – 260 With the oven. The first 10 minutes with steam. For steam at the bottom of the oven put a deep pan to heat, and after the landing of bread pouring about a Cup of boiling water and immediately close the oven door. After 10 min baking pan with remaining water to remove. Reduce the temperature to 200C and bake until tender. I baked it 40 min.

For a shiny crust immediately after baking grease top of bread starch kiselka or to spray cold water. For kiselica starch to dissolve in cold water and warm until thick.

When the bread has cooled to warm, wrap it in a clean towel and leave for 2 hours, and then can be cut. Weight 913г.