Polish Corn Bread

This is a serious bread project. A sourdough rye starter ferments in the refrigerator for 3 days before becoming the foundation for two large, crusty loaves baked with steam in the oven. The result is a dense, tangy rye bread with a shattering crust that could hold its own in any European bakery.

The starter develops the sour tang that defines this bread’s character. Three days of cold fermentation gives the wild yeast and bacteria time to produce the acids that create that distinctive sourdough flavor.

The dough combines the starter with additional rye flour, white flour, more yeast, salt, and caraway seeds. Equal parts rye and white flour give you enough gluten for structure while keeping the heavy, dense rye character.

A roasting pan of hot water on the oven floor creates steam during baking. Steam keeps the crust from setting too early, allowing maximum oven spring, and produces the thick, crackly crust that artisan rye is known for.

Chef Tips

• Start the sourdough starter 3 days before you plan to bake. This isn’t a shortcut that can be rushed.
• Remove the starter from the fridge 2 hours before using to bring it to room temperature.
• Keep the water pan full throughout the 2-hour bake. Replenish with hot water if it runs low.
• The bread sounds hollow when tapped on the bottom when done. If it sounds dense, bake longer.

Variations

• All rye: Increase the rye flour and decrease the white for a denser, more intensely flavored loaf.
• Onion rye: Add sautéed dried onion flakes to the dough for an onion rye variation.