1. First make Polish starter, mix the needed ingredients with chopsticks, and cover with plastic wrap. Like this season, if you want the starter to work, you need to put it near the heater overnight, and you have to wait for a lot of bubbles to appear and the inside is rich in honeycombs.
2. Polish leaven, covered with plastic wrap, refrigerated overnight, and it is basically ready in the early morning. Put the ingredients of the main dough except butter and salt together with the Polish starter, put it in the bread machine, and knead it until it is smooth.
3. Then mix it with butter and salt, knead it until the film can be pulled out, and cover it with plastic wrap for a fermentation.
4. I put it in the oven, the fermentation state is 38 degrees, 50-55 minutes, it can basically ferment to twice the size.
5. The fermented dough is taken out and vented first, then divided into four equal parts, covered with plastic wrap and relaxed for 15 minutes.
6. Use this time to fry the dried cranberries, raisins and walnuts into granules.
7. Press each piece of dough flat, roll it out into an oval shape with a rolling pin, and spread nut crushed particles, roll up the dough piece from the short side, and close it tightly.
8. Prepare them one by one and place them on a baking sheet lined with greased paper or tarp. Put it in the oven for secondary fermentation. For the fermented bread, make three vertical cuts on the bread, preheat the oven at 180 degrees and bake for 20 minutes, middle layer.
9. The bread made with Polish leaven is particularly soft, and the bread will have a strong aroma. Fermented bread is also very good for digestion in the stomach.
