Polenta Pepita Sourdough
Hi all back to posting after a long hiatus. Inspired by the numerous Tartine 3 breads that have been popping up over thefreshloaf and reminded by a post that is filed under my to-bake list, I decided to make a Polenta Pepita Sourdough over the weekend.
I mainly followed the Marcus's recipe here: http://www.thefreshloaf.com/node/34729/polenta-pepita-sourdough but instead of soaking in boiling water, I cooked up a batch of polenta by stirring it over the stovetop over low heat. Here's my take on it:
Mature sourdough culture
Whole Wheat Flour (15%)
Cooked Polenta (15%)
Sunflower Seeds (10%)
Mix all and autolyse for 20 minutes.
Bulk ferment for 3 hours with 4 S&F at 20 minutes interval.
Proof for 1.5 hours and bake at 230C for 40 minutes.
I think the difference between the two approaches show in the final result. The cooked polenta totally disappeared into the crumb resulting in a softer texture bread but no noticeable specks of polenta. My bread's crumb turned out slightly off yellow rather than the yellow in Marcus's picture. There is no gritty bite of the polenta too.
But otherwise the texture was good with a nice slight chew and sweetness probably from the cooked grains. Next time, I will further bump up the polenta to 20% and try the soaking method instead. Now off to trying other porridge breads!