In this method, first mix the liquid with a spoon mash, called sourdough. On mixing the entire take normal warm water and yeast and 100g of flour (the recipe). The dough needs to ferment at a temperature of 28-30°C to maximum lift. During fermentation, on the surface of the dough appear, bursting the bubbles with carbon dioxide. As soon as the dough will start to settle, you can begin to knead the dough. Water + milk + yeast + sugar is our dough.

In the dough add all the other ingredients: eggs, salt, sugar, gradually pour the remaining flour and knead for 5-8 min until a homogeneous mass.

Roll the dough square with a thickness of 5~8 mm. Spread a thin layer of melted butter, not reaching the edges of 5 cm.

Fold over the edges into an envelope - 1/3 the length of the left, right, top and bottom.

Again roll the dough into a square of the same size. Roll out carefully so that the layers are not torn. Again to spread the fat layer of dough, roll, roll. Repeat these steps 3~4 times. To roll the roulade along the long side of the flatbread, roll, to turn, roll snail. "Snails" to put on plates, then on a plastic bag and 3-4 hours in the refrigerator.

From this dough I baked khachapuri and brioche with Nutella.

Bon appetit