Prepare all the products. Today I am cooking bread on the serum, on the water gives a great result. I have overfed sourdough recipe Olenka Ольчик40 (starter recipe left Bank at 650). Soluble salt in water, yeast mix with the flour. Pour water in bowl with flour, add yeast. If you are young and not Mature starter and add more yeast to 1H. L. But if the starter is good and you sure can yeast does not add

Knead elastic dough. Knead then you need approximately 18-20 minutes. If You have a bread maker or food processor and they will do this work for you, you're in luck. I also had to put the dough on a flour podpylenny table. Rolled the dough in half, slightly pressed the hand of himself, turned 90 degrees. and the entire procedure repeated again and again... try flour the dough sprinkle, and dip in flour only hands-and-the smallness... Why is all this necessary? Education for good gluten free bread

The dough is put to ferment in a clean bowl, greased with vegetable oil, cling film or podpylenny a floured tea towel and leave to come 1.5 hours-2. I put to go in the microwave (with hot water, a microwave acts as a thermos). During fermentation you can the batter a few times to press down. Keep in mind that different the strength of the yeast can over time raise our dough

The bread can be made oval, or molded it into the form of a thick baton with blunt ends. On podpylenny flour put the dough and hand (or rolling pin)roll out dough slightly into a rectangle.

Roll the dough into a roll (on the short side for an oval bread, long for the loaf). Zasypnica seam. Sprinkle the dough on all sides with flour and lay another brew or in a proofing basket seam side up, or parchment paper-seam side down. Cover with a towel and put it on the delay for 1-2 hours until doubled in zavisimosti from the power of the leaven and the number of yeast

We bake bread on the hearth. If You have special baking stone, just put it to heat up along with the oven to a temperature of 230-250град. Those who have such a miracle of stone is not, as I have, suggest to pour on a baking sheet thick layer of rock salt or sand or gravel (height of 1.5 cm), or to take two unglazed tile construction. Also set to heat up with the oven. Since the first 10 minutes will bake bread with steam-don't forget to put in the oven, a bowl, a pan for steam. Turn on the oven to heat up to 250 deg.

From proofing baskets the dough gently, place on parchment and make 2-4 parallel oblique incision

Open the hot oven and transfer the parchment on the bottom cushion. At the same time, splash about a Cup of boiling water in a bowl to steam and the walls of the oven. Faster close the oven and reduce the temperature to 230град. After 10 min. remove the dish of water and reduce the temperature to 210град.

Bake for another 25-35 minutes until tender. Remove the bread from the bottom cushion on the grille, turn off the oven and leave the bread to cool

The bread is soft with a thin crust.