Bread Baking in Poland

Oh my heavens. I am a good California girl so I have no natural bias for Poland but I have to tell you that I have travelled over a good part of the world -- the food and bread we still talk about is the food and bread in Poland! That had to be the most delicious bread in the world. I will rate the naans in India and Pakistan up there also. And the croissants in France, the bagels in New York, some of the breads in Italy but come on folks -- the bread in Poland is just fantastic. Now I have been to Chicago and some of their Polish breads are pretty good but not like the original. And our Sourdough here in San Francisco is outstanding but please -- Polish bread it has to be! I would love a recipe for the bread in that picture. And please -- bread in Japan......no way is it anywhere near the top.

WHAT STALE BREAD! WHAT FRIED FOOD? I am a Pole who lived abroad in many different countries and I think that in our Polish cousine we have the least number of fried food! Skipping faworki and paczki - name me one! Ha!

By the way. There was a French baker in Hawaii who had a rye bread similiar to Polish rye. He even agreed to share some of his ancient ( 100 something year old )

Poolish. His another secret - he was shipping the flour from France! So, sorry folks, but for a taste of real Polish bread you should visit Poland. The secret is in Her soil (and Her water)

I saw some good loaves in Dom Chleba today. When fresh, Polish bread instantly appeals. Having been in some fantastic bread-making countries, especially in the Baltic states and Finland, I can say that Polish bread is right up there with the best. I need to go to a specialist bakers and really explore the whole variety of options here. I tend to see the same offerings but I know there's much more out there having read about it.

I like rye bread, but without the caroway seed stuff you find in some versions.

Geez, I forget what we call caraway. I know what you mean, though. There is a good carrot bread here. I like moister breads, moist is good.

wow this thread is like 3 years old, it must be one of the oldest on the forums to still have up to date chat on it!!! I mean really Aug 06!!!

p.s. don't you think the bread would have gone off by now :) i mean imagine all that penicillin you would never need to visit a chemist again

Still, you have to discuss bread when you discuss Poland. Some of the stuff in Tesco is really good.

hay i had no problems with people talking bread, i was just surprised when i saw how old the thread was :) Nothing wrong with a nice slice/loaf of good bread

Wrocławska is really good. Chleb angielski sells quite well.

Hmm, kotlet schabowy, kotlet mielony, placki ziemnaczane, pierogi. To name but a few.

My fiancee fries cheese on bread here. I can't touch that stuff, it's instant weight gain for me.

Lets turn off the lights for a moment and slow down - I want to confess. Living in Poland long time ago I was cooking for my self on regular bases, but I never belived in my backing skils. When my family and me moved to So. Cal. I learn how to bake a bread just to teach and entertain my children and also to provide my family with quality food (I don't have to mention "the wander bread"). Now my children are no longer with me and I have grate pleasure to use baking bread as therapeutic and artistic activity. I do not fpllow any particular recipe, only general rules and specially the old one. Making bread that way is giving me sense of connection with all this passed generations of people and make my friends very happy when I offer them the gift of bread. To me bread became some thing much more then food and taste, but this is a personal thing. Thanks for being quiet and leting me speak.

we call it kminek. ;) :D

Very funny, I meant British English :)

en.wikipedia.org/wiki/Caraway

I tried baking my own bread in Poland thats such a messy process, doughnuts are fairly easy.

ShawnH
are you a chef?

Sorry you don't like Polish Rye bread....
I guess it depends on what you were raised on.....
All the "older folks" in my 100% Polish family that came to the States in the 70's
hate your "Good old fashioned white bread"....they say that it has "no substance",
"no taste" that it "tastes like cotton" and you are hungry after an hour of eating it cause
it has no nutritional value"
I love homemade fresh Polish rye! but you are right, if you don't eat it the first day or 2nd, its not that great by the 3rd....

I was born in the States but grew up on rye bread even though it was "not the same" as in Poland, per my parents, so although I like "homemade" white bread...I only like that when its freshly made, and you couldn't pay me to eat any of the store bought white bread like Wonder or whatever brands! Yukk!

Liz

its called Kolaczki

I want to make some traditional bread from home, but i need buttermilk, is maślanka the same as buttermilk from back home?

Pretty much.

sound, thanks Convex

I like to make cock shaped bread so I can arse fcuk myself then eat it!


Yeah sort of...

Quite the innovator, ss. 10/10 for creativity ;0

Have you ever eaten bread in France a day after it was baked? Same deal, and you will find that most fresh bread without additives will do the same. Most shop-bought bread (be it Polish Style, Baguettes or white bread) will be treated with additives and have the recipe slightly adjusted to give it a longer shelf life.

Go to a proper baker in the UK and you will get good bread and the same applies anywhere.

how can a nation be so proud of producing such inedible shiite

Freshly baked flavorful bread with a texture that doesn't remind me of cotton candy. Yea, sounds horrible.

I am a big fan of Real Bread so when I lived in Tennessee I learned to bake it. But later in San Francisco Bay area I found two places where I could buy bread better than what they make in Poland nowdays: Andersen's bakery (they may be called Grain Do'Or now) and Trader Joe's.

I live in Poland now and I still bake bread sometimes. It is easy and fun. Here is my recipy:

1 Mix 3 cups of wheat, 1 cup of rye flour, water, 1 spoon of salt and sourdough culture. I use a Kitchen Aid mixer for that.
2. Let it rise for 12 hours, then mix again and put in an oven safe bowl.
3. Let it rise again, put it in the oven and bake at 220 degrees C for 30 minutes, then at 200 for 30 minutes.

I have tried and I don't believe you can bake a good rye bread in a bread machine. They don't reach the needed temperature. They are good for mixing though.

The trickiest part is to get the sourdough starter. Regular baking yeast is OK, but not as tasty. One can try the procedure at thefreshloaf.com/node/233, or ask friedly guys from carlsfriends.org to ship you some.

You're exagerating, the sourdough is nothing like it used to be. Boudin used to be awesome but after Colombo bought them out along with Parisian and Toscana the breads took on a mass produced commercilaized flair and even ended up being operated by some Kansaa City outfit. If you're aware of a really good sourdough in the bay area that is like the sourdough we used to get 25 years ago, please advise!!!!!!

traditional bread

Hello, I would like to know the recipe for a traditional polish bread, with potatoes and onions used in the mix??? not sure trying to do this for my mother in law for mothers day.

hi, i think i make the best babka in the world. im seriously thinking about selling it on the internet..ive talked with williams and sonoma since they sell italian pannettone bread which taste like garbage to me,and my friend thinks we should do it thru the internet..any thoughts out there???? david szymanski davidhorse2@aol.com