Rustic classic bread

Step-by-step cooking

1. Step 1:

   

   To begin with, in the evening you need to prepare a sourdough, for this we dilute 1 g of yeast in water (150 g), sift flour (250) of the 1st grade, adding water, knead the sourdough.

2. Step 2:

   

   The sourdough turns out to be quite thick. Cover the bowl with sourdough with a film and leave at room temperature overnight or for 10-12 hours. In the morning, when our sourdough came up, we knead the dough.

3. Step 3:

   

   Sift the remaining flour, rub 3 g of yeast into the flour,

4. Step 4:

   

   Add salt and water and knead the dough.

5. Step 5:

   

   You don't need to knead for a long time, just mix everything with a spoon until smooth.

6. Step 6:

   

   Now add the sourdough.

7. Step 7:

   

   Using a mixer with spiral nozzles, we begin kneading the dough,

8. Step 8:

   

   Knead for 10-15 minutes. After 5 minutes, it will be noticeable how much the dough has changed, it will become smooth in appearance and gradually begin to peel off from the walls of the bowl.

9. Step 9:

   

   Just don't forget to lubricate the mixer nozzles with vegetable oil before mixing! The dough turns out to be very sticky, I would even say on the verge of liquid.

11. Step 10:

    

    If you will knead by hand, then add a little flour and while kneading the dough, lubricate your hands with vegetable oil.

12. Step 11:

    

    We spread the finished dough on a table sprinkled with flour and roll it into a ball (it's not necessary to do it, you can leave it coming), it's not very convenient to do it, since the dough is very sticky, so help yourself with flour. We put the dough in a greased bowl and leave it in a warm place for the approach.

13. Step 12:

    

    After 40 minutes or when the dough

14. Step 13:

    

    Will increase by 2 times, we make a highlight.

15. Step 14:

    

    To do this, I spread the dough on the work surface, spread it out a little, and fold it (as in the photo).

16. Step 15:

    

    But you can do as you are used to. And again we leave the dough for the hike.

17. Step 16:

    

    When the dough came up for the second time. We grind it, divide it into 2 equal parts and roll it into buns. We put them on a prepared baking sheet and let them come up, they should increase noticeably.

18. Step 17:

    

    Before baking, we make incisions on each bun at will (only with a very sharp knife). Bake at 220C for 15 minutes with steam (we put a deep deco with boiling water on the bottom of the oven), after 15 minutes we reduce the temperature to 170C and bake for another 15-20 minutes without steam.