I’ve been waiting for this one.
Today, polenta. Plus, you’ll be proud, no embellishment.
The polenta and oil enhance the texture into the perfect cake-like, moist, and airy consistency.
| 1. Mix Leaven | Mixed the full amount |
| 2. Float Test » Mix Dough » Rest | Flotation, fed remaining leaven to June. Mixed by hand, and rested 45 min. |
| 3. Mix Polenta | There was some pumpkin seed toasting, rosemary chopping, polenta cooking and cooling, etc. |
| 4. +Salt & H2O » Bulk Rise » Turns | 4 hrs » 7 turns, 8x each. Added polenta mixture after the second turn. |
| 5. Pre-shape » Cold Rise | Both into the fridge. |
| 6. Loaf I: Final shaping » Rest Bake | 24 hr cold rise Shaped with rice flour » 20 min. rest » 25 min. lid-on / 20 min. lid-off |
| 7. Loaf II: Final shaping » Rest Bake | 72 hr cold rise Shaped with rice flour » 20 min. rest » 25 min. lid-on / 20 min. lid-off |
Holy crow. Sorry country rye, I have a new love.
NOTES: That’s a dangerous loaf of bread. The long, cold rise is key for flavor and texture development. I’ve started doing 25 minutes with the lid on and 20 minutes with the lid off for baking. I think this helps get more rise in the steam portion of baking.