|Bread Flour||530 grams||18.71 oz||100.00%|
|Rye sourdough starter 100% hydration||200 grams||7.06 oz||37.74%|
|Water||280 grams||9.88 oz||52.83%|
|Salt||12 grams||0.42 oz||2.26%|
- Total Flour Weight:
- 530 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
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.