|Ingredient||Weight||US Volume||Bakers Percentage|
|Bread Flour||530 g||18.7 oz||4.15 cups||100.00%|
|Rye sourdough starter 100% hydration||200 g||7.05 oz||1.57 cups||37.74%|
|Water||280 g||9.88 oz||1.19 cups||52.83% (hydration)|
|Salt||12 g||0.42 oz||0.8 tbspns||2.26%|
Total Weight: 1022 grams / 36.05 ounces
Total Flour Weight: 530 grams / 18.70 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Hi everybody. "Polish Bread" is very popular in my country. It is very tasty and long lasting freshness.
- Mix all expect salt.
- 20 min. autolyze.
- Add salt and knead the dough.
- Fold the dough into a loaf.
- Leave covered for about 4h.
- Bake 60 min.
240 C - 10 min. (with water, I use some ice cubes)
210 C - 10 min
190 C - 40 min.