Pain Polka
- Number of Servings: 24
Ingredients
Starter:3 tsp active dry yeast1/2 cup lukewarm water1 cup unbleached bread flour flourMain Recipe:3 tsp yeast1 1/4 cups lukewarm water4 cups unbleached bread flour1 tbsp salt
1. To make the starter, whisk the yeast into the flour. Add the water and whisk until smooth. Cover tightly with plastic wrap, and let sit at room temperature for about 4 to 5 hours.
2. To make the final dough, set aside 3 to 4 ounces (a scant cup) of the flour. In the bowl of a stand mixer, whisk the yeast and remaining flour together. Add the water, and mix with the dough hook until all the flour is moistened, and a stiff dough forms. Without removing the dough hook, cover the bowl loosely with plastic wrap, and let sit for 15 minutes.
3. Remove the plastic wrap, add the salt and all the starter, and knead on low speed until combined. Increase the speed to medium-low and knead for another 5 to 6 minutes, adding only enough of the remaining flour as needed to achieve the right consistency. The dough should form a cohesive ball, but still be a little slack, and not firm. Transfer the dough to a large lightly-oiled bowl, cover tightly with plastic wrap, and let sit until doubled in size, about 1 1/2 hours.
4. Line a baking sheet with parchment paper, and lightly flour. Turn the dough out onto a lightly floured surface. Punch down (deflate), and shape into a round loaf. Transfer the dough seam-side down to the prepared baking sheet. Loosely cover with lightly oiled plastic wrap, and let stand in a warm place until not quite doubled in size, about 1 hour. About halfway through rising, preheat the oven to 450 degrees F.
5. Dust the top of the dough liberally with flour. Using a sharp serrated knife, make a series of quick slashes in the top of the dough, in a grid pattern. Cut fairly deeply, but be quick; don’t press the knife into the dough, deflating it. Cover loosely again, and let rest for 20 minutes.
6. Spray or sprinkle the loaf with water. Place in the oven, and bake for 10 minutes, opening the door and spraying with water every 2 or 3 minutes. Bake an additional 15 minutes, or until the loaf is a dark golden brown. Transfer to a wire rack to cool thoroughly before slicing.
Notes:
1. If you don’t have time to wait for the starter, you can omit it; but the flavor is vastly improved with it. In this case, double the yeast in the dough to 1 teaspoon, and increase the water to 1 1/2 cups. Proceed as directed.
Serving Size: Makes 1 loaf (24 slices)
Number of Servings: 24
Recipe submitted by SparkPeople user MCRUICKSHANK.
2. To make the final dough, set aside 3 to 4 ounces (a scant cup) of the flour. In the bowl of a stand mixer, whisk the yeast and remaining flour together. Add the water, and mix with the dough hook until all the flour is moistened, and a stiff dough forms. Without removing the dough hook, cover the bowl loosely with plastic wrap, and let sit for 15 minutes.
3. Remove the plastic wrap, add the salt and all the starter, and knead on low speed until combined. Increase the speed to medium-low and knead for another 5 to 6 minutes, adding only enough of the remaining flour as needed to achieve the right consistency. The dough should form a cohesive ball, but still be a little slack, and not firm. Transfer the dough to a large lightly-oiled bowl, cover tightly with plastic wrap, and let sit until doubled in size, about 1 1/2 hours.
4. Line a baking sheet with parchment paper, and lightly flour. Turn the dough out onto a lightly floured surface. Punch down (deflate), and shape into a round loaf. Transfer the dough seam-side down to the prepared baking sheet. Loosely cover with lightly oiled plastic wrap, and let stand in a warm place until not quite doubled in size, about 1 hour. About halfway through rising, preheat the oven to 450 degrees F.
5. Dust the top of the dough liberally with flour. Using a sharp serrated knife, make a series of quick slashes in the top of the dough, in a grid pattern. Cut fairly deeply, but be quick; don’t press the knife into the dough, deflating it. Cover loosely again, and let rest for 20 minutes.
6. Spray or sprinkle the loaf with water. Place in the oven, and bake for 10 minutes, opening the door and spraying with water every 2 or 3 minutes. Bake an additional 15 minutes, or until the loaf is a dark golden brown. Transfer to a wire rack to cool thoroughly before slicing.
Notes:
1. If you don’t have time to wait for the starter, you can omit it; but the flavor is vastly improved with it. In this case, double the yeast in the dough to 1 teaspoon, and increase the water to 1 1/2 cups. Proceed as directed.
Serving Size: Makes 1 loaf (24 slices)
Number of Servings: 24
Recipe submitted by SparkPeople user MCRUICKSHANK.
Nutritional Info Amount Per Serving
- Calories: 104.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 291.9 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.7 g
- Protein: 3.7 g
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