Polka Bread
Ingredients
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- 1
Mix speed 1 for 5 min, speed 2 for 5 min. Final temp: 24°C.
- 2
Bulk ferment 2h with fold at 1h.
- 3
Divide into 400 g pieces, pre-shape.
- 4
Bench rest 20 min then flatten slightly into discs.
- 5
Score a grid pattern on surface with bench scraper or knife.
- 6
Final proof 1h on floured couche.
- 7
Bake at 240°C with steam, 25-28 min.
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Per 100g
Allergens
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