Wonderful bread, fragrant, with a thin crispy crust. Seeing and studying this recipe, I immediately put the sponge. Baked the first time and immediately turned out great. Try to bake, I have no doubt that you will like it.
3 g. of yeast to divide into two unequal parts : the 1.25 g and 1.75 g. the Greater part put into the refrigerator. From wheat flour, salt, water, yeast, knead the sourdough. Knead and roll into a bun, remove in a bowl under the film for 12-16 hours.
And after 12 hours here is a sourdough, excellent fermentation. Sourdough with salt called ripe or old dough, the French say "pate fermentee". The minimum amount of yeast and salt in the brew provide its slower maturation, and as a result, the maximum development of taste.
Look, the sourdough is riddled with small bubbles.
Proceed to test. Treat the sourdough pieces, put in a bowl combine, add all the remaining ingredients + 1.75 g yeast, leave for 20 minutes.
Then knead on the second speed, for 5 minutes. It is possible to do it manually, in time-15 minutes. The dough is very lively, slightly sticky.
Put on the fermentation, again in a bowl, covered, for 2 hours. It is necessary to double the dough "stretch-fold". Every 40 minutes.
But fermented the dough, it increased more than twice. Throw it on the table with flour, knead, squeeze out large bubbles and shape the bread. Round or oblong loaf.
Put the workpiece in a proofing basket or between the folds of well-grated flour linen fabric. Cover with tape. During 70 minutes. Before baking, make cuts. Preheat the oven with a stone (inverted baking sheet) to 230 degrees, put a smaller baking tray with boiling water on the bottom. Carefully transfer the spaced workpiece and bake for 10 minutes with steam. Then remove the steam, reduce the heat to 210-220 degrees and bake, minutes 25-30. To avoid burning the crust, cover the browned bread with foil.Ready bread to cool on a lattice, under a linen towel.