Connect products to sourdough and knead the soft dough.

Cover (not airtight) and let rest at room temperature to ferment for 4-8 hours (depending on temperature). The dough needs to increase at least 2 times. It is advisable not to leave the dough for more than 8 hours, so it does not percise.

In the dough add the remaining ingredients, except oil, mix into a soft homogeneous dough and leave for autolysis for 15 minutes. The dough should be soft, but it must not float. I've listed the proportions for the winter version, now, in the summer, flour is wetter and I add 100-150 gr. flour in the dough anymore! On the other hand, the dough in no case should not be steep! Because then the bread will not be as soft as you need to toast. After autolysis, add the butter and make a batch. In KHP with imitation of hand kneading, I include the full cycle of kneading fresh dough (17 minutes).

Let the dough rest a bit after mixing (10 minutes) and place on floured surface. Spread into a rectangle and roll up jelly roll without excessive tension test, but trying to keep large air bubbles do not remain in the model. Put in a greased and floured form. The size of my form 11х9х30 (3 liters). I fill it a third. This form is called "Pullman" and it comes with the cover. Form is closed with a lid and bread rasslaivetsa at room temperature until the increase in 2,5 - 3 times. To the top after lifting the workpiece should remain 1.5-2 cm (at 27-30°C for about 3-4 hours). Bake in a heated to 190-200°C oven with lid for 30 minutes, then remove cover and bake another 10 minutes, turn off oven and leave bread in there for another 5-10 minutes and then carefully remove from the mold.

If not Pullman, it is possible to use a normal form. During baking cover with foil (grease with oil to avoid sticking to the bread) and put on top of a flat lid or tile.