Polka Bread

Ingredients

Preparation steps

1. 1

   Mix speed 1 for 5 min, speed 2 for 5 min. Final temp: 24°C.

2. 2

   Bulk ferment 2h with fold at 1h.

3. 3

   Divide into 400 g pieces, pre-shape.

4. 4

   Bench rest 20 min then flatten slightly into discs.

5. 5

   Score a grid pattern on surface with bench scraper or knife.

6. 6

   Final proof 1h on floured couche.

7. 7

   Bake at 240°C with steam, 25-28 min.