The method for making whole wheat Polish sourdough bread

Whole wheat Polish sourdough bread is a tasty and simple dish.but how to make it delicious, the steps and methods are crucial. Below, the editor of CooksNet will share the making process of whole wheat Polish sourdough bread with you. Whole wheat Polish sourdough bread Ingredients introduction: Polish sourdough: (100 grams whole wheat flour) 100 grams water 2 grams yeast Main dough: (180 grams high-gluten flour) 3 grams salt 35 grams water 3 grams yeast

The steps to make whole wheat Polish sourdough bread:1. Place the ingredients needed for the Polish sourdough in a container. 2. Mix with a spoon or spatula, then refrigerate at low temperature for about 15 hours, I fermented it for 17 hours.

(The exact time depends on the fermentation status)3. After fermentation, the surface of the sourdough expands and has large air pockets. 4. When poked inside, there are these coarse large holes.

5. Remove the butter and salt from the main dough ingredients, then mix with the Polish sourdough.

6. Knead into a dough and transfer to the workbench, add softened butter and salt.

7. Use the palm of your hand to knead the dough, and cooperate by throwing it.(Due to high water content in the recipe, use a spatula to assist in kneading.)

8. Knead until the film stage is reached, achieving an extensible state.

9. Place the dough in a container for fermentation until it increases to 2.5 times its original size.

10. Gently knead and deflate after, divide into three equal parts and cover with plastic wrap to rest for 20-30 minutes.11. Take one piece of the dough, knead evenly and roll it into a long oval shape. 12. Roll from one end gently.

13. Shape each piece like this and place them in the loaf pan.

14. Ferment again until full. Preheat the oven at 135 degrees upper heat, 175 degrees lower heat, place the loaf pan on the lower shelf for baking for about 40 minutes.）

(Cover with aluminum foil when the top surface is colored.)

16. Remove the baked bread and turn it out.

17. Finished product image.

Take a ball of dough, knead it evenly, and roll it into a long tongue shape.

Roll up one end gently.

Shape the dough in succession and place it.Bread loaf. into a bread pan.

Allow the dough to rise until it is full of the pan.

15.Preheat the oven to upper heat 135°C and lower heat 175°C, then place the bread pan on the bottom shelf and bake for about 40 minutes.(Cover with aluminum foil when the top starts browning)Remove the baked bread from the oven and turn it out.

Here is the finished product image.

Final picture of the dish.