Breakfast Bread (Polish fermented with the pulp) – ..

You, like me, for breakfast, warm, homemade bread, dinner and accommodation if you’re the type that likes to, I recommend you to try out this bread. Especially also if you are curious about sourdough bread, but if your achieving success minus the yeast, or long-term if the process is intimidating, sourdough, instant yeast you can do with the “Polish dumpling”, “this thin-skinned, delicious bread, try” I’d say. Paste Polish, instant yeast which can be done easily with a pre-yeast/dough type. Polish mix the ingredients for the dough all you have to do 11-20 hours wait. After that it’s very easy. So, just a little patience. 😉

Polish for the pastry: Bread For the dough:
  • 100 grams (about half a cup) drinking water
  • 100 g (about 2/3 cup) bread flour (I used bread flour village of Söke ready)
  • 1 pinch instant yeast
  • 150 grams (about 1 cup + 1 tbsp) white flour
  • 55 grams (about 1/4= a quarter cup) drinking water
  • 5 grams (about half a packet) instant yeast
  • 5 grams (about half a teaspoon) salt
  • 10 grams (about 1 tablespoon) sugar
  • 3 grams (about 1 teaspoon) olive oil
  • White flour to give extra figure

Preparation:

1. Polish for the dough, water, bread flour and instant yeast in a deep bowl and mix. Cover with a clean cloth over the bowl and let sit at room temperature for at least 11 hours (can be up to 20 hours of time if you wish). At the end of 11 hours, as you can see in the photo below, my Polish dough I was ready.


2. Polish and add white flour and instant yeast into the bowl of paste in which it resides with a mixer, beat 3 minutes at low speed. Then, increase the mixer speed and stir for 5 minutes. Salt, sugar and knead with your hands for another 5 minutes and add the olive oil. The dough will have a smooth texture.

3. Pulp, take on a liberally floured surface and round shape (may be a runny paste. Do not put an excessive amount of flour on the floor. Just try to work with the flour until you can shape the dough. Gives better results when bread dough is runny). Cover with a clean cloth and let the dough sit for an hour. At the end of the period, (if needed, on a floor sprinkled with flour) and knead the dough again. Divide into 8-9 equal parts pulp. Oval shape. Get on floured wax paper or Silpat and leave to ferment for an hour.

Then fry, draw whatever you want on the bread with the tip of a sharp knife, as you can see in the following pictures.

3. The oven pre-heat to 220 degrees. Place an oven tray in the bottom of the oven and pour 1 cup of hot water into it (this will enable the bread to cook in a moist environment. Thus, thin-skinned delicious your bread will be).

4. Bake for 20-25 minutes and take the bread to the middle floor of the oven. Then serve these crispy crusty bread while warm.

Bon Appetit!

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