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Polish Bread

by blacknumberone 2012 March 30

The Dough

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.

Method

Hi everybody. "Polish Bread" is very popular in my country. It is very tasty and long lasting freshness.

  1. Mix all expect salt.
  2. 20 min. autolyze.
  3. Add salt and knead the dough. 
  4. Fold the dough into a loaf.
  5. Leave covered for about 4h.
  6. Bake 60 min.

240 C - 10 min. (with water, I use some ice cubes)

210 C - 10 min

190 C - 40 min.

Enjoy!

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7 comments

2012 April 5 by HopesHope

 Great looking bread, thank you for sharing the recipe!

 

 

2012 October 24 by janisem

I tried this recipe and it turned out really well, giving it another go halving the rye in my starter for a whiter loaf.....thanks 

Janisem 

2012 October 25 by Seaniz

The crumb looks wonderful ... Tell me ... Those of you who did this recipe ... Did you use an oven stone or some sort of Dutch oven or just place it on a cookie sheet?

 

When I first tried a pan - free sourdough there was little or no oven spring and the outside was good and chewy but the inside was under cooked as it collapsed on itself. 

 

I had 2 bad free form loaves like that in a row and I've stuck to loaf pans ever since (looking into acquiring a stone).

farinam's picture
2012 October 26

Re: Polish Bread

by farinam

Hello Seaniz,

I think a stone helps in that it reduces the temperature drop when the oven door is opened and there is a good source of heat straight to the base of the loaf.  However there should be no reason why you shouldn't be able to make perfectly acceptable free-form loaves on a baking tray.

Dough development and shaping play a part in getting a nice loaf but from the sounds of what you have said, it might be that your dough has been overproved.  Perhaps if you can give more detail of your method, timing and temperatures we might be able to form a better opinion.

Keep on bakin'

Farinam

2012 November 15 by Seaniz

Thanks for your reply Farinam! 

 

I did get a stone but I don't think it was my main problem. I wasn't using a scale and didnt have enough experience to know if my dough was too wet or dry ... Etc.

 

I've been making lots of free-form loaves lately and having plenty of successful and unsuccessful loaves but mostly the former.

2012 November 18 by blacknumberone

 I always use a baking stone. I highly recommend.

2012 November 14 by damian123

My grandma from Poland baked this kind of polish bread. It's taste. I recommend it.