To feed the starter, mix the water, flour and 2 tablespoons of starter in a glass or plastic container, cover with film or a lid with holes to let the sourdough breathe, put in a warm place for 16 hours. The leaven grows in 2 times. The photo of the finished starter

The starter is ready to mix with water and add all the ingredients knead the dough, it is possible with a mixer with hooks or in the bread maker, the dough tyanuchee and sticky dough and leave to ferment for 30 minutes.

Lubricate the form of butter, put the dough.

Smooth the dough with wet hands, cover with a towel and put in a warm place for 2-4 hours for the proofing. The dough should increase 2 times, the time of rise depends on the strength of the sourdough, my starter 2 weeks, missing 2 hours until the dough has increased in 2 times

Pre-heat the oven to 250°C, approached the dough put in the oven and bake for 10 minutes with steam, then release the steam and reduce the temperature to 200°C and bake until cooked for another 40 minutes. For shiny crust, the bread should be lubricated with water, the first time after 20 minutes of baking and the second time a ready-made bread.

Ready bread immediately out of form, crust grease with water and leave to cool on a wire rack. The bread 12 hours does not cover, it does not dry and remains crisp????