POLKA BREAD

Ingredients :
For the chef (1st dough): 7g fresh bakers yeast, 120 ml lukewarm water, 115g white flour
For the main dough: 7g fresh bakers yeast, 280ml lukewarm water, 450g white flour, 15g salt
Method:
Making of the chef: Dilute the yeast into the water in a bowl and add the flour gradually to get a smooth
dough
Knead the dough for 4 min and cover it with an oiled skin-wrap
Leave for rising for 4 to 5 hours at room temperature.
Making of the main dough: Dilute the yeast into the water in a bowl and add the chef
Knead and add the flour gradually and the salt
Put the dough on a floured work surface and go on kneading for 8 to 10 min
Put the dough in a floured and oiled bowl, then leave for fermenting for 1 and a half hour in a warm place
Shape the dough into a ball on a floured work surface, then flatten it and put it on a buttered and floured
baking tray
Cover it with an oiled skin-wrap and leave for fermenting one hour in a warm place
Dust with flour and draw a deep checked pattern on it with a knife
Leave for resting for 10 min
Preheat the oven to 230C
Bake for 25 to 30 min (spray water on the inside of the oven 3 times during the first 10 min baking)
Put on a grill for cooling
Share and enjoy slices of it with anything you fancy!