【Shanghai】Polish sourdough country bread

Overview

I haven’t made bread for a long time, and I feel a little unfamiliar. Sometimes laziness becomes a habit, and I still find excuses to say I am busy even though I am clearly lazy. In the new year, I can’t let laziness become a habit. I like this simple and unpretentious bread. It has a thin, crispy crust and is very chewy. In fact, I really like it just by the appearance. It’s really delicious.

Tags

• baking
• high gluten flour
• white sugar
• whole wheat flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare the Polish starter one night in advance, mix all the ingredients for the starter, wrap it in plastic wrap and ferment at room temperature for 17 hours. The room temperature is relatively low in winter, and the fermentation time is shortened if the temperature is high;

   

2. 2 There will be a lot of bubbles in the fermented starter;

   

3. 3 Put Polish yeast and all the ingredients in the main dough into a bread barrel, and knead until expanded;

   

4. 4 Take the dough out and put it into a container, place it in a warm place to start basic fermentation;

   

5. 5 Let the dough ferment until it more than doubles its original size;

   

6. 6 Take out the fermented dough with a scraper, with the smooth side facing down;

   

7. 7 After gently deflating, fold the upper and lower ends to 1/3 each;

   

8. 8 Fold the left and right ends to 1/3;

   

9. 9 Roll the dough into a round shape and put it into a rattan basket sprinkled with dry flour, with the smooth side facing down;

   

10. 10 Cover with a cloth for final fermentation until doubled in size;

    

11. 11 Pour the fermented dough onto a cutting board sprinkled with cornmeal;

    

12. 12 While the dough is fermenting, preheat the oven to 200 degrees, place the steam stone on the middle layer, and lower the stone slab on the lower layer for 45 minutes;

    

13. 13 Move the dough to the stone board, place it on the middle shelf of the oven, put the steam stone down on the bottom shelf, pour in boiling water, quickly close the oven door, and bake for 30 minutes, covering it with tin foil halfway to prevent it from getting too dark.