Russian white bread "Sitnyj"

Russian Sitnyj bread is famous for it's resistance to pressing: no matter how hard you press it, as soon as you stop, it returns to its form.

Recipe

Starter

1/2 lb white wheat flour, non-bleached, non-enriched
1 cup warm water
1 sachet yeast

Mix the ingredients and let stand in a warm place for 4 hours

Dough

1/2 lb white wheat flour, non bleached, non enriched
3 oz durum flour
1/2 tsp. salt
1 Tbs. sugar
1 tsp. sunflower oil

Mix the dough ingredients with the starter, let stand in a warm place for 1 hour. Kneed very thoroughly for at least 20 min. Cover with a think cloth and let stand for 1,5 hours.

Preheat the oven to 465 F. Grease a bread form with the oil, pour the dough into it, and let stand one more hour. Alternatively, carefully turn the bowl with the dough upside down letting the dough bulk drop onto a greased flat baking sheet. In this case, you'll have your loaf in the form of a flatter dome.

Bake for 40 minutes at 465 F.