Round bread

First I made a sourdough by simply mixing all the ingredients for it with a silicone whisk. Then the flour for the dough and yeast were mixed by us and this mixture went to the vessel with the prepared sourdough. There is a subtlety here: the dry mixture should never be mixed with sourdough at this stage. You need to leave it as it is, cover it with a food plastic bag and put it in a warm place for an hour. So I did, and then I left the dough in the refrigerators overnight. In the morning, I got the dough out of the refrigerator early and left it on the table to warm up to room temperature. After a couple of minutes, I mixed it in a dough mixer at first speed, covered it with a bag again and let it stand for twenty minutes.

I introduced salt into the dough and kneaded it for about ten minutes at the second speed of the dough mixer. Even after that, the dough continued to stick to the hands, but that's how it should be. I transferred it to an oiled castor and left it for an hour and a half to come under the package again. I sprinkled a thin layer of flour on a clean kitchen table and made a loaf of dough, on which I made a side incision. I left it for an hour to come up, covering it this time with a clean towel. In a preheated oven to 250 C, I put the loaf to bake for seventy minutes. I baked for the first quarter of an hour at this power, and then reduced the heat to 200 C. About a quarter of an hour before cooking, I covered the round bread with a special foil for ovens. Oh, what an airy and fragrant round bread turned out, I did not even expect that I would be able to bake it from the very first time according to such a time-consuming culinary recipe. But it turned out and it turned out just fine!