Simple and fast Polish sourdough white bread

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber and nutrients, while all-purpose is more economical.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is more accessible and speeds up the process.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is less expensive.

Warm 100ml water and add 2g fresh yeast; stir well.

Add 2 spoons of white flour and mix until there is no dry flour.

Let the mixture rise in a warm place until it doubles in size, then refrigerate for more than 12 hours.

In a bowl, combine 170ml water and 1 teaspoon honey to activate the yeast; stir well.

Add 200g of the Polish starter, 260g flour, and 7g salt; mix all ingredients well.

Let the dough stand for 30 minutes.

Wet your hands and stretch the edges of the dough, folding them in the middle.

Let it rest for another 30 minutes.

Repeat the stretching and folding process again.

Let it rise in a warm place until it doubles in size.

Sprinkle dry flour on top of the dough and roll it into a ball.

Relax the dough for 20 minutes.

Shape the dough as shown in the video.

Sprinkle dry flour on the fermentation basket and place the dough smooth side down.

Let it ferment in a warm place for 1 hour.

Sprinkle a small amount of water on the baking tray.

Preheat the oven to 240°C (464°F) and bake for 10 minutes.

Lower the temperature to 230°C (446°F) and continue baking for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens