To make the dough: stir the yeast in the water, pour in the flour, cooked for the dough, and mix well. To leave to leaven. The fermentation process takes 3 hours, but if the kitchen is cold, maybe 4 hours to ferment.

Prepare the remaining ingredients

Mix until smooth vibrolush the sourdough, water and flour is prepared for the test. Cover the dough with film and leave for 30 minutes for autolysis.

After autolysis, add in sugar dough. Best here comes the brown sugar gives it a nice caramel flavor. Knead. Add salt. Knead. Portions along the wall to pour mustard oil and knead well to intensive development of gluten. Give vibralite 30-60 minutes. I wandered hour after 30 min. I once folded.

The dough is very pleasant to work with. It is possible to form oval loaf with pointed ends and rasstavat them on fabric, pre-rubbed it with flour. And you can just put in the oval proofing basket lined with cloth or regular towel that also need previously well rubbed with flour. I was rasstayala in the basket.

Proofing takes 45-60 minutes at room temperature. It took me about an hour, although my kitchen is quite warm. So you need to check the dough before baking.

Rasstavleny the dough gently turn the spatula or wooden dosochki, pre-covered with baking paper. To trim the workpiece laterally.

To make cuts, like the baton or you can be creative and make artistic cuts, maybe even artistic ;) to Reset the workpiece with the blades on the hot stone or baking sheet (to fold together with the baking paper). Since the temperature is very high, all you need to do in special protective gloves for baking! If not, then in thick kitchen mittens, so as not to burn my hands!!! It is desirable that mittens was a little deeper, as a special glove for baking Sisimiut not only the hands/wrists but also the forearm. I bake bread in a special ceramic set, therefore, the blank is gently transferred directly from a baking paper on a pre-heated ceramic pan. The author advises oven for 45 minutes. The first 20 minutes with steam at 400 F, and 25 minutes without steam at 350 F. But it all depends on your oven. In a ceramic set, I'd bake faster and at a higher temperature: - pre-heated the oven to 250 C With a set of ceramic baking - then bake 15 minutes under the ceramic cap at a temperature of 240 C - then another 5 minutes without the cap at 200 With this method of baking a soft and tender crust. PySy: that the bread is not stuck to the cloth or towel during proofing, well into the fabric of the flour and prisypte semolina or semolina. If you think that after proofing the flour in the bread left a lot, then you can whisk by hand before planting it in the oven. And Yes, F is the temperature in degrees Fahrenheit and C is Celsius.