"Paris" a loaf

Opara:

360 g flour
some flour to choose? we'll show

300 g water

5 g dry yeast

For the dough:

240 g flour

50 g water

1 tsp sugar

1/2 tsp salt

For the sponge mix the flour with water and yeast until smooth and leave for 4-4.5 hours, so that it becomes thick and viscous.

Combine all the ingredients for the dough, knead the dough. Stir it with a brew - the dough should get tough.

Leave the dough for 3 hours, put in a greased bowl, dough should increase no less than 3 times.

Divide the dough into 2 parts, molded 2 loaves, leave for 2 hours for proofing, make incisions, brush the loaves with water.

Batons need to bake for a couple, you need to do in advance - for 1.5-2 hours - Preheat the oven to bake with stones or bricks.

Baked "Paris" a loaf at 220 degrees for half an hour, the loaves should get crispy, soft inside.