Leavened bread

We shift the kvass thick into a deep bowl. We grind so that the crumb is small, homogeneous. Try to keep this gruel moist. No need to squeeze kvass too hard. Add a glass of flour and a spoonful of sugar. We mix. We cover the dishes with the dough. Leave at room temperature for 2.5-3 hours (the dough will rise and bubble).

Add salt, oil. We introduce flour until an elastic, soft dough is obtained. The dough should not be too hard. We cover the bowl with a lid or cover with a film (I covered it with a bag in which I made several punctures with a knife).

We send the dough to the refrigerator on the “warmest” shelf. In the morning we take out the dough, with hands moistened with vegetable oil, we form a ball. We put it in a pan, greased with oil and sprinkled with flour. We cover the pan. Leave at room temperature for another hour (+/-). The dough will increase by 2-2.5 times (see photo).

We send the form to the oven, bake sourdough bread at 180 degrees for 35-40 minutes.

We take out the finished bread from the pan, put it on a wire rack and cover with a cotton towel.