Recipe for Polish sourdough bread

Polish starter: 120g high-gluten flour, 120g water, 1g yeast. Mix well and refrigerate for 12 to 20 hours to ferment.

Mix all ingredients except butter and salt until smooth, knead until a smooth dough forms (like a glove mold), then add salt and butter.

Divide the fermented dough into 6 equal portions. Each portion should weigh approximately 134 grams.

Knead the dough to remove air bubbles, then cover with plastic wrap and let it rest for 20 minutes.

Roll it out and roll it up.

Relax for 10 minutes

Roll it to about 50 centimeters long

Tie a knot at one-third of the way down the dough.

The longer end goes around the dough and through the bottom.

Pinch the two ends together, flip them over and tidy them up. Don't braid them too tightly; leave some room for fermentation.

Place the shaped dough on a baking tray and let it rise for about 30 minutes, then brush with egg wash.

Preheat the oven for 10 minutes, then bake at 170°C (top heat) and 180°C (bottom heat) for 25 minutes. Observe the browning; once the color is satisfactory, immediately cover with aluminum foil.

Brush a thin layer of butter on top while it's still hot.

It's great for making sandwiches.

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