Polka bread

This is not a traditional bread with a single recipe. It takes its name more from the shapes on the crust made when scoring. You'll find it round or oblong, it is generally a white bread but the point is to slash the top with crossed cuts.


  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 15 minutes on a higher speed.
  2. Bulk fermentation 2h at room temperature.
  3. Shape 2 round loaves.
  4. Final fermentation in lightly floured bannetons 1h30 at 24ºC. 
  5. Preheat the oven at 260ºC with the baking stone inside.
  6. Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 240ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 56.


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