That leaven that was stored in the refrigerator should be mixed with 50 g rye flour and 50 g water. Leave to rise for 12 hours. Then add another 50 g of water and flour again, let it rise for 12 hours. From the resulting mixture to measure 3 tablespoons and they continue to work. Here are 3 tbsp, and will be our STARTER

The next stage - sourdough. Take our working yeast (3 tablespoons) dilute in warm water, add flour, stir. The batter should be as thick as for pancakes. To close the foil and leave for 8 hours.

Then prepare the dough in the dough pour the water, stir. Pour it all in a bowl with the flour, stir with a wooden spoon and knead until the dough becomes soft and elastic - it's about 10 minutes) Add the salt and knead 5 minutes. Put the dough in a bowl, carefully close the foil. And allow to rise for 3 hours. But... we will need to roll the dough three times - 30, 60 and 90 minutes from the BEGINNING (example: if you put to approach the dough at 12.00, the first tapering will be at 12.30 (it's 30 min from the BEGINNING), the second at 13.00 (it is 60 minutes from the BEGINNING), and the third folding will be at 13.30 (90 minutes)

How to fold the dough. Flour well sprinkle the work surface, remove the dough from the bowl, put on the table a little to spread its hands in the form of a square. And wrap it from edge to center, as shown in the photo. Then he lay, seam down, cover with cling film and leave to rise again until the next collapse. Put it back in the bowl and the remaining 90 minutes to leave alone approach.

Here we have it after 3 hours.

To form the bread dough (any form). Spread on a greased baking sheet, cover with cling film and leave to rise in a warm place until the increase in hours 4.

30 minutes before baking preheat the oven to 230 degrees, on the bottom put a container of water. Make cuts of any shape. Bake the bread for 70 minutes or until the bread will be dark brown.

Remove, cool and eat. Bon appetit.