Pain Polka

I am trying to make as many different types of bread as I possibly can, I haven’t really made any French bread before, but this one I would definitely make again, even though it was a little bit too salty.

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For the Starter

225g 6-15hour old French baguette dough OR 7g Fresh Yeast

120ml Lukewarm Water

115g Plain Flour

For the Dough

7g Fresh Yeast

280ml Lukewarm Water

450g White Bread Flour

15ml Salt


1. If you have left over dough, go to step 3. If not, mix the yeast with the water, stir in the flour to form a batter then beat hard. Now add the rest of the flour slowly to form a dough.

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2. Knead for 5 minutes, place in a covered, oiled bowl, leave your starter at room temperature for 4-5 hours until it has risen and is starting to collapse again.

3. In a bowl mix the yeast for the dough with half of the water. Now stir in the rest. Add the starter or the left over dough, squish it around until it is all mixed in.

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Gradually add the flour and salt and mix to form a dough. Knead for 10 minutes until smooth and elastic.

4. Place the dough in an oiled bowl and rise in a warm place for about an hour and a half.

5. Knock back the risen dough, shape into a ball

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 Flatten and place on a floured baking sheet. Cover with oiled cling film again and rise for another hour.

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6. Dust the loaf with flour. cut a deep criss-cross pattern into the loaf and rest for 10 minutes.

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7. Preheat the oven to 230c, bake the loaf for 25-30 minutes.

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