You will need
    • 80 g flour;
    • 40 ml of warm water;
    • 1/4 teaspoon of dry yeast.
Prepare your kitchen before you begin cooking the dough. Bread does not like drafts, so check that the vents were closed.
Pour 40 ml of warm water (water temperature of 27-38 degrees) in a small bowl or pan. Mix in the prepared water, dry instant yeast. Carefully mix the yeast with the water and ensure they are completely dissolved, without leaving any specks. Gently add to the bowl pre-sifted flour and knead a rather sticky but very soft dough.
Future put the dough in a small bowl. Cover with cling film and leave in a warm place for 1-2 hours. During this time the dough will increase in size about two times and will become porous, malleable structure. Do not put the bowl of dough near selenophori products, otherwise the dough may absorb the smell.
Take the prepared dough. Put it in a bowl or pan of large size. Add to the bowl with the dough a little bit warm (40 degrees) water and stir all very well with a wooden spatula or spoon. The dough is ready. You can begin the preparation of the dough for future bread.