The preparation of the bread takes about a day. I prefer to start refreshing the starter from lunch, and in the morning, as you prefer. The starter from the fridge and refresh with the addition of spelt flour: 30 g of starter + 80 ml of water + 80 g of white flour + 40 g flour spelt. Knead, cover and leave in a warm place (30C) for 3 hours to rise twice and a pleasant fermenting smell. At room temperature, 18-20 C you can leave ferment for 6-8 hours. Take the dough 200 g Mature sourdough, the rest can be sent for storage in the refrigerator.

In the bowl of a bread machine or in a large bowl put all the ingredients for the dough except the salt and oil. Mix well until smooth. The dough is soft, moist, like a thick porridge (I coarse grind spelt flour). Leave for autolysis for 30-45 minutes. Then add the salt and make the dough about 15 minutes by hand or on low speed of the bread maker. If the batter is too runny, add a little white flour - 50 g.

In any case the dough should be quite wet. Put the dough in well-oiled bowl. Fermentation at room temperature for 2.5 hours.

During the fermentation process every 40 minutes stretch and fold the dough.

The dough becomes more elastic, absorbs oil, and at the end of fermentation, gets a decent view and it holds the shape))

Divided into two parts, roll each into a ball and let rest 30 minutes.

Molded two loaves (batarda) and placed in baskets, dusted with flour, seam side up.

I'm comfortable night proving bread in the refrigerator (8-12 hours). At room temperature the bread will come for 2.5 - 3 hours. The bread should rise because of the proofing time to 2 times. Do not forget to cover with foil so not zavetrilos! In the morning, heated the oven with the stone for half an hour to 230-250 C. just before baking, gently turn the workpiece on baking paper, quickly make cuts and put in oven. The bread baked for 7 minutes at maximum temperature, then reduce the temperature to 200 C and Topcem until tender. Total baking time is about 40-50 minutes (depending on light or dark a crust you prefer). The size of my stone lets you bake two loaves at the same time, be guided by your oven - bake one at a time or both at once. And once again, my schedule for this bread: 15:00 Refreshment of the leaven of the 18:00 Pre-batch 18:30 Main batch 18:50 - 22:00 Fermentation, folding, forming. 22:00 - 8:00 Cold proofing in the fridge, 8:30 - 9:30 Pastries For a weekend Breakfast with fresh hot bread ;))