Bread Baking in Poland

When I’m abroad what I miss is the polish bread. So, I sometimes make bread in the similar way like you do, annab. But, I think that you forgot about one very important ingredient – that is yeast. We can mix it together with some sugar what boots yeast’s work. It’s essential, otherwise bread will be flat.
Another suggestion will be keeping in jar some bread dough as a starter for next time.

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.