Recipe (2 cherful doughs)

• 4 cups of rye flour
• 2 cups of random flour
• handful of random sundries
• 1 Bad boi
• Bowl
• Bowl lid (or anything else with power of preventing flies dying in the valley of dough)
• Salt
• 2 cake molds (normal sized)
• Baking paper

First stage (aka The Day Before)

Required to get “active” sourdough

TIP: Salt is slowing down process, never add it here

1. Put few spoons of sourdough
2. Add 2 cups of rye flour
3. Mix-in some water (the dough shall be oozy, heavy and sludgy)
4. Leave it until next day

Second stage (aka The Day After The Day Before)

1. Mix all remaining flours
2. Add salt (1+ teaspoon)
3. Add sundries
4. Add water

Again try to get that sweet, sweet, sludgy (but not damp) feeling and leave for (~7h) in room temperature, but keep away from windy and sunny places (like window). After that time you should check if it doubled it volume and started making funny noises like Pshh Pshh! Plop

Doubled volume (aka The Pre-Baking)

1. Combine baking paper with molds
2. Evenly split dough to 2 molds and sprinkle with water.
3. Embelish with sundries topping (like pumpkin seeds, funny shrooms, cigarette ashes, or whatever else do you like)
4. Cover with pot cloth and leave for ~30min to make it fizzy once more time

The Baking

1. Pre heat oven to 230 °C
2. Bake for 15min
3. Reduce to 220 °C
4. Bake for 45min

The Reposal

TIP: If you are not sure if bread is baked enough carefully take it from mold and knock with finger. When it’s making sound like knocking wood the bread is ready!

1. Take bread OUT OF MOLDS to prevent bread crust going wet.
2. Put it on grit or anything that will make leave space between botton and table. This will prevent wet bottom.
3. cover with pot cloth so it will not dry

The Consumption

1. I know you want to devour it ASAP but hold your horses, my deer friend!
2. Wait until it’s cold (aka room temperature) this will prevent excesive drying of bread.
3. Go and devour!

Have a nice dough!