Polka bread is a bread of French origin and really very good. Of course, like all leavened products, it takes time and patience, but if we organize ourselves, it’s quite doable.
I am in love with leavened products, so making them doesn’t bother me, but even for those who are more reluctant, I always try to encourage preparing these kinds of recipes.
A tasty bread with a soft crumb… I practically cut it right away to taste it, really too good, one of those breads where you say: now I’ll cut a piece, now another, and then you risk eating too much.
If you make this or any of my recipes on my blog, feel free to send me your photos, and I’ll post them on my fb page in your name.
About 1703 Kcal total
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 1 loaf
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for Polka Bread
- 3/4 cup all-purpose flour
- 3.5 oz water
- 1 tsp fresh yeast
- 3 1/3 cups all-purpose flour
- 1 1/8 cups lukewarm water
- 1 tsp fresh yeast
- 1 tbsp salt
Preparation of Polka Bread
In a bowl, put 3.5 oz of water and dissolve the yeast, then stir and add the flour, mixing well to obtain a thick batter.
Cover with plastic wrap and refrigerate; it should rest for a minimum of 5 hours or overnight (12 hours), which is more convenient if you knead it in the evening for the morning.
After the resting time in the fridge, take the mixer and pour in the leavened dough, adding 1/2 cup of lukewarm water, the fresh yeast, and mix well with the paddle attachment for a few minutes
Then add the remaining 1/2 cup of lukewarm water, the salt, and the flour, switch to the dough hook, and work for a total of at least 10 minutes, starting at a low speed and increasing to a medium-high speed.
You can comfortably do the kneading by hand, but it will take at least double the time.
Once you have the dough, put it in a large bowl and let it rise covered with cling film for at least 3 hours in a warm place.
Once the dough has doubled, put it on a floured work surface and create a uniform ball, then line a baking tray, transfer the dough, flour the surface, and let it rise in the oven with the light on for another hour.
Once the rising is done, heat the oven to 428°F and in the meantime, score the bread on the surface to create a sort of grid.
You can score it with the tip of a knife, being careful, and you’ll get a good result.
Bake in the now hot oven, placing a glass of water in the oven during baking.
Bake at 428°F for 10 minutes, then lower to 374°F for another 25-30 minutes, checking the baking.
Once done, let it cool on a rack, and it will stay fresh for at least 2-3 days if stored in a paper or plastic bag.
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