Polish Bread

Oh, it's been a long time since I had a post with bread in the starring role. It's all because my sourdough starter died while I was on vacation, the next one didn't turn out, and I got a bit discouraged. But now I'm back to baking bread.

Polish bread by Tatter is delicious, perfect in flavor and simple to make. The dough is easy to shape and makes a beautiful loaf that stays fresh for a long time. And the smell!

If you don't know how to make a rye starter, check HERE or go to Tatter or Liska. There you'll also learn about hydration and bread-baking methods.

Instructions:

Mix all the ingredients in a large bowl. Knead into a smooth, elastic dough and leave it in a tightly covered bowl for 2-2½ hours. In the meantime, fold the dough 2-3 times. Shape it into an oval loaf, place it in a proofing basket and let it rise for 1-1½ hours (shorter if there is yeast in the dough, longer if it's sourdough only. Just don't let it overproof).

Meanwhile, heat the oven with a baking sheet or baking stone to 260°C (500°F). Put the bread on a baking sheet dusted with flour, quickly score it and bake with steam for 10 minutes. Lower the temperature to 230°C (445°F) and bake for another 20-25 minutes. If the bread doesn't brown evenly, you can turn it around halfway through baking.

Enjoy!

Polish bread