Sourdough bread, delicious

Category: Sourdough bread

Ingredients
Starter culture: ready-made kefir starter culture	305 g
Dough: sourdough	305 g
premium wheat flour, sifted	160 g
Dough: dough	465 g
premium wheat flour, sifted	390 g
boiled water, warm	195 g
salt	15 g
honey	1 tea the spoon
egg yolk	1 PC

Cooking method

Sourdough from Admin: lactic acid or kefir. Partially used the recipe \ "Basic wheat bread with sourdough \" from Tata.
Thank you so much!
As a result, we got rye-wheat bread, suitable both for morning tea for a sandwich and for Ukrainian borscht ...
So:
1) kefir and rye flour in equal proportions for 3 days ripen and there is always a "sleeping" in the refrigerator;
2) prepare the dough: on the starter culture previously exposed from the refrigerator in the amount of 305 gr. plus sifted wheat flour \ "Sokolnicheskaya \", higher. grade (liquid leaven, like for pancakes, so I didn't use water);
3) put the bread machine in the bucket and set it to knead on the \ "Dough \" mode, did not close the lid of the bread machine to see the kneading process, after thorough kneading for 15-20 minutes, stopped the program and left the dough \ "grow \" to about 1 , 5-2 times, this is about another hour;
4) in the meantime has prepared a trace. ingredients: sifted 390 gr. flour, 195 ml. warm water and fine sea salt 15 gr.;
5) I waited, as soon as the dough \ "grew \" in the bucket, I put everything that I indicated in paragraph 4) in the same place and pus 1 teaspoon of liquid honey;
6) we put the dough program in the bread maker and knead until the "kolobok" (you can see it in the photo);
7) the bun has formed, click on it - \ "O-elastic and immediately leveled! \", We take out the spatula for kneading the dough from the bucket, level the bun over the entire surface of the bucket and leave the dough for about half an hour to stand, it will begin to rise to the edges of the bread machine;
8.) turn on the program \ "Only bake \" for 60 minutes, close the lid of the bread machine and wait for a miracle.
9) an hour later I saw that the dome of the bread grew, but at the same time remained light, I decided to smear it with a brush with yolk (for beauty, perhaps ...), put the program \ "Only bake \" again for 10 minutes and in the end it came out what is in the photo!
10) took it out of the bucket, left it wrapped in a towel overnight, and in the morning cut it, and lo and behold, this taste, incomparable with anything, and most importantly, without chemical (dry) yeast;
11) the taste of this bread deserves the time and effort spent!