There are all kinds of Polish breads, but the most typical - the kind most families regard as their staff of life and make a steady diet of contains roughly 40% rye flour and 60% wheat flour. It is made with sourdough rather than yeast. It should have a shiny, crackly crust which may be sprinkled with poppyseed, caraway or black cumin, and should have a rather firm, dense and springy body. Also it should have a whiff of unmistakable rye aroma when smelt. Since white wheat flour is now cheaper than rye (used to be the other way round!), commercial bakers are systematically reducing the rye content to around 25-30% where the loaf looks almost like a white French or Italian bread.
In general, Polish bread has deteriorated in recent years. Most bakers are now using bread improves (a packet of chemicals designed to increase yields) which create a texture closer to the cotton-fluff stuff widely eaten in Anglo-Saxon countries, although it's not quite that bad. Yet! But who knows where things are headed. Probably not towards wholesome, natural nutrition but higher profits and that means more chemicals and automation. Still, Germans come to shop in Poland and rave about how good the Polish bread is. So things there must be even worse!
Related: Polish rye bread - the secret to get a thick and chewy crust?
The "secret" is a very hot oven. Preheat oven to 270C or 500F before you put the doe in it. Works every time for me... Try baking with steam (put a pan with water at the bottom of the oven).
In general, Polish bread has deteriorated in recent years. Most bakers are now using bread improves (a packet of chemicals designed to increase yields) which create a texture closer to the cotton-fluff stuff widely eaten in Anglo-Saxon countries, although it's not quite that bad. Yet! But who knows where things are headed. Probably not towards wholesome, natural nutrition but higher profits and that means more chemicals and automation. Still, Germans come to shop in Poland and rave about how good the Polish bread is. So things there must be even worse!
Related: Polish rye bread - the secret to get a thick and chewy crust?
What's the secret to getting a thick and CHEWY crust on polish rye bread? buying it at a very good bakery ;)
The "secret" is a very hot oven. Preheat oven to 270C or 500F before you put the doe in it. Works every time for me... Try baking with steam (put a pan with water at the bottom of the oven).