Sakusaku can take any. For this bread I like rye. For this, 2 days before baking bread you need to feed it rye flour (same day and next day too). Recipe sourdough wheat you can take my recipes and then feed her 2 days rye flour, that will leave the rye starter. If You already have a rye starter, then 12-24 hours to feed her in proportion (1:2:1, i.e. 1 portion of milk : 2 cups flour : 1 Cup water). So, take 400 grams of yeast, combine it with water and stir well. Next, mix 2 kinds of flour and add the mixture to yeast water.

Since the time I was not at all the dough I had prepared with the help of a harvester with an attachment (the hook). Who has the time or, for example, there is no processor, it is excellent bread is made by hand. Detailed process of kneading bread with your hands you can see in my other bread recipes. Knead the dough on speed 2 for 5 minutes. At the end of kneading add salt and knead for another 1-2 minutes.

The dough will be very moist.

Put the dough on the work surface well-floured. Form a ball, one at a time turning the edge to the center. Well press their thumb on top and rotate as needed the ball around its axis. Will have to try very hard, as the dough is very wet and can spread. Invert the bowl, decorate it and politcnica region. A tight ball will not work because of the softness of the dough. But it's not terrible.

Put the bowl in a floured bowl, smooth side up. Close with cling film or put the bowl in the bag. This is to ensure that the dough does not zavetrilos. Leave it to rest for 1 hour.

After an hour, remove the dough on a work surface, sprinkle with flour and fold it, constantly stretching. Ie flatten the dough with your hands so that it looks like a rectangle (or oval), and then fold it. Again, flatten again and fold. So a few times. The technique of folding is very often used by bakers. She needed to make the pastry airiness and the stretching of the bubbles, which are formed by leaven (or yeast, when used). Again shape into a ball and place the dough in a bowl covered with foil, to rest for another 1 hour.

In an hour again to do the sums the dough as described above. Divide the dough into 2 parts. To form them into 2 balls. As the dough is very tender and soft, then rise for before baking I put it on baking paper dusted with flour. Covered with a towel and left to rise for 8 hours. Ie, I kneaded the dough in the morning, say at 8 in the morning. Then 2 times 1 hour of it I rested. And in 10 hours I left it to rise for 8 hours, until 18:00. In the original recipe the dough can rise for up to 18 hours. The longer, the deeper the taste of the bread. You can also knead the dough and leave it to rise for at at night and in the morning to bake. Ie, whatever you like.

Preheat the oven to 250 degrees. To make cuts on the bread. You can cross is in a circle, i.e., as you like. Directly with baking paper put the bread on the inverted baking sheet and put to bake for 5 minutes. Then diminish the temperature to 220 degrees and bake for another 25 minutes.

Get the bread and leave to cool on a wire rack.

Bon appetit! Very tasty bread this morning for Breakfast with cheese and honey.