Take 260 g of ripe wheat sourdough ( I have Calvelo). And out of the fridge, if it's raised well. Just before use, remove and let it stand at room temperature for 1-2 hours.

In warm water dissolve salt, sugar, pour into the bread machine pan. There also add the yeast ( put the spoon right in the center), from top to pour oil. I usually use unrefined first pressed oil: olive, grapeseed, mustard, cottonseed, refined corn sometimes. Each type of oil gives its own taste and texture to the bread. The more oil, the more satisfying and rich with flavors of bread and a denser crumb. The photo shows how I made the bread the first few times. The starter I didn't put the pieces and was stirred with a mixer with water, salt and sugar, then poured in the bowl. Then I tried even simpler - put the sourdough slices and bake now only way. Bread and everything pomeshivat wonderful and I thought the dough so it is even better suited. Then on top pour the sifted (!) the flour and turn on the desired mode. Note: bookmark the products perform in accordance with Your instructions to HP. Rarely, but there are options when first filled dry products, and the top is liquid.

Now, the actual x and the desired mode. My HP - "Indesit" - clever) and allows me to make their programmes or modify a standard. I made this bread a regime based on the Classic white ( mode 1). You look at her, picking up the most suitable. I chose classic because proving it is at 30 degrees, and there are modes with 35 degrees ( this is for the starter too hot and the bacteria will die). Mixing time here just 23 minutes. Lift time I changed, extending it from 1 hour 52 mins to 3 hours 45 minutes (picked empirically) and removing 2 separated (completely zeroing them). Is the bread after kneading is not already collapsing, and are looking continuously for 3 hours 45 minutes and then baked for 65 minutes at 110 degrees. Time residual heat left the standard 60 minutes, but better to get the bread immediately after baking, otherwise it dampen. Total baking time is 5 hours 13 minutes. The recipe indicates 5 hours and 30 min., adding 17 minutes to prepare the ingredients. In the photo the dough in the kneading process. It is not too steep and not too soft, not stick to the walls of the bowl.

When kneading is completed, you can create a beautiful loaf, as the dough is leavened usually gets off in one corner after mixing and when the hoist is not aligned to the end. Ready baked bread may be higher on one side. Well, this is an aesthetic issue. He still baked through perfectly. So, if I want a perfectly beautiful loaf, urine your hands in boiled water, take out all the dough in one piece from HP and the canopy gives it a beautiful shape. The hands move from the center to the edges on all sides, as if podkalivat and bending it down and inwards and leveling the top of the loaf. CPS also removed from the mixer, so you do not get ( but this is not required).

Here is the formed hands the loaf returned in the bowl)

Now cover the top of the Cup package ( because the rise time is long and dough Severinets), then close the lid and before baking package get. It's all the same you can not do if You are away from home, for example. Bread may crack a little when baking on the top or the top crust will be coarser. Also before baking the bread to grease, sprinkle - there's room for imagination. After baking the bread, take out to cool on a wire rack. When dry, you can cover the top with a clean towel to soften crust.

Bread is fully baked, light, soft. In the context of the pores is uniform, not too large. The weight of the finished loaves - 1 kg.