Take 175 g ready-made starter from Svetlana http://www.povarenok .ru/recipes/show/754 79/ and mix it in a bowl with 200 ml of warm boiled water temperature to 32 deg. until a homogeneous mass. Then add salt and stir. I take a few pinches.

Add 350 g sifted wheat flour and knead thoroughly for half an hour. In the end we get the elastic dough does not stick to hands. If not, then little by little add more flour. Spread the bun on baking paper on a Board, shape the bread, cut in and leave for proofing for 2.5 hours at a temperature of 26-32 degrees. The form of bread close p/e film.

Half an hour before the end of proofing, turn on the oven to warm bricks of the hearth up to 250 deg. at maximum fire with my gas stove. At the end of the warm-up put in under a bowl of thin stainless steel of boiling water, and paper with well-risen bread. Close the oven, the temperature was lowered by 1 - 1.5 dividing (I from 8 to 7) to the temperature of the hearth 220-230 deg.

After 40 - 45 min. extracted ready amazing smelling bread, grease it lightly with a brush and hot water to Shine, spread on a wooden Board and cover with a linen towel to cool. The weight of the finished loaf - 600 g

In the context of. The bread should have a porous structure. I squeezed out the bubbles, the taste, I think, is not affected.