First you need to "feed" sakusaku at least 8 hours before cooking bread. I usually do it at night. (Sourdough can take any non-liquid, you can see in my recipes). Mix 2 kinds of flour in a bowl.

To heat water to about 38° C degrees. Dissolve in it the salt and the leaven.

Mix the flour with the diluted yeast and knead thoroughly to avoid lumps. Leave to rest for 10 minutes.

Grease a table with oil, spread the dough on the table and gently for about 3-5 minutes. The dough should be soft and supple but pretty dense. Shape the ball.

Bowl well and sprinkle with flour. The bowl also sprinkle with flour and put it in the bowl smooth side down. And leave it there for 5 hours. Since sour dough rises for a long time and the time when it needs to be put in the oven for baking, not so important, how to test for yeast, I sometimes leave it for a longer time. For example, kneaded the dough in the morning and bake in the evening.

After proofing preheat the oven to 250° C and put in the oven a container with water (I put the pan). Spread the bread on a well-heated inverted pan, make some cuts and bake for 15 minutes. Then reduce the temperature to 200° C and bake for another 1 hour.

Take out the bread from the oven. If you knock on the back side of the bread, and the sound will be empty, so the bread is ready. Cool several hours on the grill.

And that's how it looks in the cut. And what flavor... mmm... Bon appetit!