France ยท Western Europe
Pain Polka
Also known as Polka bread
A rustic round scored in a checkerboard grid so the crust blisters into a distinctive lattice of raised squares as it bakes.
Method
Deck Oven ยท Checkerboard-Scored
Hydration
74%
water to flour
Glycemic index
60
Medium GI
Energy
262 kcal
per 100 g
Sensory profile
- sourness
- 4
- sweetness
- 1
- crispiness
- 7
- chewiness
- 6
- aroma
- 6
- moistness
- 5
Scale 0โ10
Nutrition
per 100 g| Energy | 262 kcal |
|---|---|
| Protein | 8.6 g |
| Carbohydrates | 50 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 2.8 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Checkerboard crust pattern
- Open rustic crumb
Typical ingredients
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.