Prepare all the products. (I forgot to photo vegetable oil)

The recipe is good that do just the dough, no sourdough. Will proseem 2 kinds of flour, add yeast

In warm water mix up salt and honey to the flour add yeast, yogurt, mix, add water and vegetable oil, it turns out that's such a goo

The next step was for me the most problematic, as the experience in the mill I have is small, I have been reading the advice of some foreign chefs that the dough needs to stretch, as if letting go of the air. And flour for dusting the-just a little, what would the dough not to score. Take the dough from the two sides of the hands as forks (his words), and fold and knead until dough becomes elastic. Immediately say, that this dough will not be elastic, I kneaded for 10-15 minutes, first 5 minutes was fighting without flour, then a little sprinkle, again kneaded sticky mass, and then covered at the very end, to little form, and put it in the proofing. Write so much detail for those who are just like me, still has a lot of experience. Ooh)) Shifted in a greased Rast oil form and put to rise in a warm place.

45 min later here is what I came up with.

I again obmana, and left still for 40 minutes. That's the way it came. (I noticed that cow with towels stares-wow, she did it!)) Smeared with milk and put in a preheated 200 degree oven for 35 minutes ( original 40 min)

Then I suffered a deep disappointment-the bread, my little donkey, I gave it to cool in the form, got upset.. and on the outside he was hard. I overcame the thoughts and doubts, I realized that my bread failed. But only until, while I cut! That means 1 April-don't trust anyone!)) Inside was a beautiful crumb, and the outside delicious crisp! The taste I liked, and invite you to try it!

And here's another

Help yourself!