Flour for the bread dough should be dry and free from lumps. To determine the quality of flour, moisten a pinch of water. If the flour is fresh - it will remain bright even in the wet condition, the color of stale flour will turn dark. The flour before kneading bread is recommended to dry - sprinkle it on the table and leave for 30-40 minutes. And the dough perfectly risen, flour immediately before mixing sift through a sieve.
In half glass of lukewarm water add 1 teaspoon of sugar and 40 g of yeast, then stirring constantly, add one Cup of flour. The so-called mash put in a warm place for 20-30 minutes.
Stir in the remaining 1.5 kg of flour, 3 cups water and a tablespoon of salt. Stir and leave it for 2 hours in a warm place. While the dough rises, it must be hybrids 2-3 more times. Avoid chilling of the dough, so the bread turned out dense. The readiness of the dough can be determined according to the degree of increase in test volume and appearance of small bubbles. Also reached the dough will be too sticky.
Knock down the dough in the loaf, not too think, that it is not settled, and it was air. Or put it in bread tins for baking. The surface of the test before sending in the furnace moisten with water and pierce in several places with a fork.