Starter: Mix 20 g Mature 100% humidity sourdough with 80 g flour and 100 g of boiled water of room temperature. Leave at 20 ° C for 12-16 hours. I make the starter the evening to the morning to begin baking bread. It looks ready to eat the starter, frothy, increased by 25-50%.

Morning – 170g starter mixed with 230 g of water, 375 g wheat flour and 50 g rye flour (the picture shows that I used rye flour flour, but it's not necessary –just the other was not). Mix until smooth, leave, cover the bowl with foil, for 20-60 minutes for autolysis.

Sprinkle with salt and knead elastic, slightly sticky dough with medium gluten –in the food processor attachment hook, the second speed and knead for about 4-5 minutes

Fermentation -2.5 hours. Often I place the dough in a wide, low pan, lightly oiled –it is convenient to do the folding without removing the dough from the container. Covered with foil.

During this time, you must do folding on the 50th and 100th minutes. About folding at Svetochka well here http://www.povarenok .ru/recipes/show/798 77/

Incident 2.5 hours dump the dough on a lightly covered flour surface.

Molded bread favorite way!) From this quantity makes one large, or two small bread

Proofing is 2-2.5 hours. Depends on the ambient temperature. It is desirable that the temperature was not below 20 ° C, better around 24C. Bread should grow at 2-2.5 times. To rise for bread (and it is quite soft, in need of support) is better in a proofing basket or in a colander, padded fabric, generously sprinkled with flour. For greater clarity, see Svetlana in the recipes here http://www.povarenok .ru/recipes/show/799 88/ or here http://www.povarenok .ru/recipes/show/798 77/. You can put the dough overnight in the refrigerator, but no more than 18 hours (at a temperature of 5C). 30 minutes before baking, preheat oven with baking stone to 235-240S. Dump the dough on the opposite side of the baking sheet covered with baking paper and dusted with flour, to make incisions (before baking) and gently dump the bread on the hot stone together with paper. Bake bread about 40 minutes, with steam for the first 13-14 minutes. For steam I put a metal bowl of boiling water on the lower spring of the oven, then removed.

The finished bread!

Or here's another

BON APPETIT, MY FELLOW COOKS!