Polopímka

Polopímka is a Czech term referring to a type of traditional Czech bread. It is characterized by its moderately dense crumb and a slightly crisp crust, often achieved through a specific baking process. The name itself, "polopímka," translates roughly to "half-flour" or "half-crumb," suggesting a bread that is neither as light and airy as a fully leavened white bread nor as heavy as some darker rye varieties. It typically uses a combination of wheat and rye flour, though the exact proportions can vary by region and baker.

The preparation of polopímka usually involves a sourdough starter, which contributes to its distinctive flavor and texture. This slow fermentation process results in a bread with a pleasant tang and a longer shelf life compared to breads made with commercial yeast alone. It is a versatile bread, commonly eaten with savory spreads, cheeses, meats, or as an accompaniment to soups and stews. Historically, polopímka was a staple in Czech households, valued for its heartiness and adaptability to various meals. Its production remains a part of traditional Czech baking culture, with many bakeries and home bakers continuing to prepare it using time-honored methods.