Girls, just say - do not be surprised such quantities of flour and water, the book gives the pickup a ton of finished products, but we have so much bread is not necessary))), so all the number of ingredients reduced. To start making sourdough, probably better early in the morning to throughout the day to go through all the "stages of grain path"))) Start to make a starter of the sourdough No. 1, then at first the dough make the dough No. 1, then the test number 1 make the sourdough No. 2 and so on... up to test No. 3. Water - drinking room temperature... so: [b]OPARA No. 1[/b] rye flour - 70 g; water 100 g; yeast - 4, Knead, close the bowl with lid or cling film, put in a warm place (T - 25-27* degrees) for 3 hours. [b]the DOUGH №1[/b] all the sourdough No. 1; rye flour - 80 g. beat in flour, put in a warm place (25 to 27* degrees) for 2 hours. [b]the SOURDOUGH No. 2[/b] All the dough No. 1 rye flour - 170 g; water 340 g; yeast - 4, All knead again sent in a warm place (not above 27* degree!) 4h.45min. [b]the DOUGH No. 2[/b] All the sourdough No. 2; flour - 356 g. Add the flour and put into a warm place for fermentation for 2.5 hours. [b]the SOURDOUGH No. 3[/b] from test No. 2 take 170 grams; flour - 320 g water, 525 g. Mix and in a warm place for 3 hours. [b]BATTER No. 3[/b] all the sourdough No. 3; flour - 375 g. flour and beat in again in a warm place for 2 hours. All! Our young leaven is ready! It is already possible to put the dough, but it's better if the yeast rises, will ripen further (2-3 days in the fridge). We finished the sourdough top of the dough darker, if with a spoon to scoop up such a ferment inside it, like a honeycomb, and the smell - sweet, sour, alcohol.

We gave our starter to ripen well, and now try to bake a "Table" rye bread. For this bread you need: 300 grams leaven 400 g of water 900 g of rye flour 1 tbsp salt 6 g yeast (compressed). Put the dough (best done at night so during the night the dough is well approached and the bread turned out fine-pored, real). In the bowl of a food processor pour 250 g of water, add 300 g starter and 300 g of flour, will zamechaem, put in a bowl, tighten with cling film and put in warm place to rise (I put on a radiator). In the morning the dough is well risen...

Add to the dough 1 tablespoon salt 600 g rye flour 150 g water and 6 g of compressed yeast. Knead the dough, first combine gameseven hands, the dough is a little stick to hands, so wet hands in the water, here we get the dough... This test should again be approached, put the dough in the bowl, tighten with cling film and 1.5-2 hours you can put in the oven at T 40* degrees.

The dough, after proofing, can be spread out on bread forms and bake pan rye bread. Preheat oven to 250* degrees, bake for 20 minutes, then reduce heat to 200* degrees and bake for another 10 minutes...

And to be tried this tasty rye bread! Real, thick, crispy, with an incredible sour flavor! Of this amount, the test turns 3 loaf 550 g.

And you can bake hearth bread. To do this: the finished dough, which we tameshiwari with wet hands, divide into 2 parts, podpisem cutting Board with flour 1st grade, from every part of the formed bread dough get down to the center, by folding, turn...

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Then formed a round loaf, put any pattern with a sharp knife, cover with a towel and put into a warm place for proofing for 1.5-2 hours.

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So, preheat the oven to 250* degrees, bake for 20 minutes, then put the T - 200* degrees and Topcem 10-15 minutes. Here are handsome with cracks, with a picture, it worked!

What about the renewal of our stuff? In that moment, when we put the sourdough bread, we use 300 g of sourdough, then we updated it and - in starter add 250 g water, 200 g flour, 4 g of yeast, mix everything, cover and put in refrigerator. Three days later I make a new batch of bread, take the starter again and upgrade it... If you bake bread less often, just once every three days to feed the yeast 100 g water and 100 g flour + 3 g of yeast.

Girls, I baked this sourdough and baguettes - at the stage of adding in the dough 600 g flour, replaced the rye flour for wheat flour of 1st grade! It turned out wonderful! Baguettes with a crisp, porous, delicious! Not to put down!

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And yet, as variations of rye bread - added different seeds: sunflower, sesame, flax (seeds previously dried in a pan, and then pour 100 g of boiling water, wait until the seeds swell, then add to the dough).

Memories of my childhood: we live aunt in the village there is a bakery... we were sent to buy bread, we buy it - hot, sweet... run home, cut a hefty slice, smear pure honey and eat... definitely on the street! This bread reminded me of the taste...

It seems difficult? Yes, rye bread is a demands attention and love... Try it definitely Bon APPETITE!!!