Both types of flour sift into the Cup more and mix. In flour make a hole. Approximately 150 ml of water is sensitive to heat, dissolve in it the yeast and pour into the well in the flour. Cover the Cup and put in a warm place and forget for 3-4 hours.

After the time to pull the Cup from the shelter (we have formed a dough - yeast ferment a bit). Now in the mixture add salt and remaining water (warm) and knead the dough. The dough will be sticky and soft - flour no more to add, as it should be. To make it easier to knead, hands can be oiled a little. The dough is kneaded! The dough immediately after kneading.

Cover the Cup and put in a warm place for an hour and a half. During this time the dough 2-3 times obtinem. The dough after proofing.

That's the time cutting test: on podpylennuyu working surface of the table to pour the flour or oil with a little rust.oil (which I did). A long time to knead - dough formed into a loaf which you like - round, oval, or place the dough in a suitable form, greased with margarine. Put the form for 10 minutes, covered with a towel, at this time, just warm up the oven, heated to 250°C. At the bottom of the oven place a bowl of hot water and place the form with the dough in the oven. On the surface of the dough will make several cross cuts, I made a few cuts with kitchen scissors. If you do not make cuts, bread during baking breaks.

Bake the bread 30 minutes at 250°C, then diminish heating to 180°C and bake for another 30 minutes, If you notice that the top is already fried, and I suspect that will burn until the bread is ready, cover the top with foil. After the time the bread out of the oven and just need to get out of shape, otherwise you'll sweat and be wet. Let cool on wire rack, cover it with a towel.

Upper crust bread.

That bread looks so bottom.

The bread section.

And a little closer.