For making these wonderful muffins we will need the wheat leaven. This amazing product give me Rusenica Ira, a man of amazing kindness and generosity! Irisha, thank you again, our whole family is incredibly grateful to you! A prescription is required to prepare the dough - mix the boiled water of room temperature, the flour and the yeast. Please note, the dough becomes quite thick! Cover the bowl with a lid or foil and leave to ferment at room temperature for 8-12 hours. But Irina's starter is very powerful, look is it two hours after feeding, increased 2 times! So I decided not to wait for a long 8 hours (was afraid that the dough percinet) and in 2 hours started to prepare the dough for Ciril.

For the dough, pour in water at room temperature, dry yeast SAF-Moment. Yes, do not be surprised, in this recipe the yeast is needed! They need to lower the acidity of the dough, because the yeast contains milk acid bacteria, and prolonged fermentation of our dough becomes sour to the taste, but the yeast make the bread on zakaznoi the dough to ferment for less time, dough accumulates less acidity and, therefore, we are left with a lush sour wheat buns.

Now add the yeast mixture and honey. Give everything a good mix until a homogeneous emulsion.

To the flour add salt and sift to the dough.

With the help of a bread machine or mixer with a nozzle hook knead pretty tight elastic dough. I kneaded with a mixer on 3rd speed for 8 minutes. If you're kneading by hand, you will need more effort and more time, because again, the dough is quite dense. The output is beautiful, plastic, living dough that does not stick to hands. Form the dough into a ball, grease the sides of the bowl with vegetable oil and place the dough on the final degree of fermentation, closing film, 90 minutes (1.5 hours) at room temperature.

The dough will increase about 1.5 times. Now divide the dough into 12 equal parts. Take the time to weigh the dough, use a calculator and weigh each bun, this is important because in this case, proofing and baking of the rolls is the same time, and in General is just beautiful when all the rolls are of equal size. All the buns were nicely rounded, slightly flatten a ball of dough and fold to the center of its edges, roll the ball, put it on the table seam side down. Avoid using a lot of flour for podpira, otherwise the dough will be too tight and hammered! Cover the dough balls with a towel that is not weather-beaten, and allow the rolls to rest for 10 minutes.

Forming. Lightly dust the table with flour. Take a dough ball, put it SEAM UP and accurate strong impact do short of punching the center of the billet base of the palm.

Should turn out like this.

Now fold the fingers to the center of the top half of the bun, lightly press it in and make a second perforation, thereby fixing the crease.

So. (Photo taken BEFORE the second punch)

And now, taking his hands the ends of workpieces, make 3-4 rolling back and forth, not touching the center, and pressing down the dough at the edges to make the form of shoes with a crease in the center

Here's wybalenna billet, you should get. After the third muffin, I mastered the technique, and the work began. It was very exciting, I must admit! I was even upset that blanks rolls over, painfully fun this activity!

The authors of the recipe suggest to take a thick linen cloth, carefully RUB it with flour and it is folded rolls FOLD DOWN (!!!), but I just liberally sprinkle flour on the table, put the buns (once again, notice the crease down) and covered with a towel. Now the buns need to rise for 60-70 minutes.

After proofing, turn the oven on to 250C, cover a baking sheet with parchment paper and place scones on it now FOLD UP! During proofing it almost drags on, but don't worry, the magic ahead! Sprinkle the buns with water from a spray bottle and put in the oven, on the middle level and the lowest place baking sheet with ice cubes, 5-8 cubes will be enough. These rolls are baked with steam for 20 minutes. Follow the oven, it took me 4 minutes less! A characteristic feature of Chiril is kneading on sourdough with a long fermentation and a quick baking at a maximum temperature. This process allows to obtain a thin crispy crust and fluffy crumb. On a standard baking sheet is placed no more than six rolls, not try to cram all 12 at once, they'll just stick together! Just take another approach.

And now, after 5 minutes of baking, looking at the glass oven door, you will see how the rolls will begin to appear and unfold those longitudinal cracks. An amazing sight! Amazing buns!