If yesterday you baked bread, you can leave the piece of dough 170 g in the fridge and use it. If not, then mix the so-called big: 103 g flour, 67 g of water and just crumbs of yeast. Cover the bowl with cling film and let it ferment. Can be at room temperature for a few hours, I usually put it in the fridge for a day or two.

Through the day we take our big, add 5 g of compressed yeast or 1 tbsp yeast, water, soft cheese, salt and 300 g of bread flour. I have a radius of 400 km, the flour with high gluten content is not for sale, so I take 275 g flour 1 grade + 1 tablespoon with the top of the gluten. Knead well the dough, cover with cling film and leave to ferment. I must say that I bake this bread with yeast, pure yeast tried. Just that, and I like this bread – it doesn't smell of yeast, no sourdough acidity has.

After 3 to 4 hours the dough rises perfectly, it's just fluffy in the extreme!

Formed into a loaf and put in the delay.

When the bread will increase in two times (about 3 hours), to make cuts and put in the oven. I baked 35 minutes at a temperature of 200 degrees with steam. Take out from the oven, allow to cool on a wire rack.

Here's the loaf turned out.

Let it cool down completely and only then cut.