Polenta bread

Category: Sourdough bread
Polenta bread

Ingredients

Wheat sourdough 100% 80g
Lobe
corn grits 50g
water - boiling water 100g
Seed mixture:
pumpkin seeds 50g
sesame 15g
nigella (nigella) or black cumin 10g
Dough:
leaven all
seed mix all
wheat flour with protein 12% 330g
spelled or whole grain flour 70g
salt 7g
olive oil 1 st. l
rosemary chopped 1h l
honey 1 st. l
pressed yeast 3d
lobe all
water for dough 200g

Cooking method

  • 1. Fry the pumpkin seeds over medium. fire, at the end add sesame and nigella (nigella) to them
  • 2. Pour boiling water over the corn grits, cover and leave to swell along with the sourdough.
  • 3. Leave the starter culture for 4-6 hours at 25 ° C. It should have a pleasant milky taste and not be sour. To do this, you can refresh it a couple of times the day before.
  • 4. Mix the yeast with a little flour and leave to activate for 30 minutes.
  • 5. Add olive oil and finely chopped rosemary and toasted seeds to the swollen corn grits.
  • 6. Pour water for dough and sourdough, yeast mixture into a bowl, add flour, mix well. Rest for 25 to 30 minutes (autolysis)
  • 7. Add salt and knead the dough at the first speed for 2 minutes, then switch to the second one, knead for 3 minutes and gradually introduce a lobe with seeds.
  • Mix well and fold the dough.
  • 8. Put the dough in a container greased with vegetable oil and leave to ferment until doubled. After 30 minutes fold the dough and repeat the addition one more time.
  • If you put the dough without yeast, then the fermentation time will take 4 hours and you need to fold the dough four times in the first two hours and leave it to ferment for another two hours.
  • 9. Form an oval or round blank. Proofing at room temperature took me 1 hour 30 minutes. Let the yeast-free dough stand for 3-4 hours in a room or 12 hours. in a refrigerator.
  • 10. Bake in an oven preheated to 260 ° C, covered for the first 25 minutes, then reduce the temperature and until light brown. I baked on a hearth without a lid, but with steam for 10 minutes and reducing the temperature to 200 ° C for another 25 minutes.
  • Polenta bread

Cooking program:

baking in the oven

Note

This is 1/3 of Chad Robertson's original recipe with some minor modifications. A source 🔗
I tried to fit all the components to my products and conditions, keeping the basic positions of the original.
I have wheat sourdough of 100% moisture, it was fed the day before, so it didn’t have to be dispersed for a long time. But since I didn't want a long fermentation, I used yeast at the same time. We were pleased with the result. The bread turned out to be delicious, the crust is crispy and at the same time so tender that when touched with a finger, it just cracked, the crumb is delicate, and the grains of corn and seeds found on the tongue make it even more interesting.
Bake to your health!

Merri
Vasilisa is beautiful and wise in one person!
Arka
Cornbread was my favorite at one time! very tasty and sunny!
Twist
Vasilisawhat bread! I can imagine how fragrant and delicious it is!
barbariscka
Merri Arka Twist Thank you girls! You embarrassed me: girl_red: But the bread is delicious, so bake and have fun. It can be baked in dough, without leaven, it will not be worse.
Galina S
Vasilisa! hi just a riot of tastes !! and everything is there (almost nigella can be replaced with black sesame? and completely exclude rosemary) And he and the seeds are my husband's favorite cereals !! and it is interesting to try with corn grits.Thank you Vasilisa for such a variety of breads

and you have very, very beautiful bread !!!!! well ocheeeen !!!!!
barbariscka
Thank you Galya! : flowers: Of course, nigella can be replaced with black sesame, I just didn't have it.
Rosemary is optional. Choose finely ground corn grits or put the lobe in the microwave for a few minutes. It swells poorly when soaked. With water, be more careful, it may need to be reduced or, on the contrary, increased, depending on flour. But at the same time, make sure that the dough is not dense, it is better to fold it several times so that it gathers. It turned out to be quite sticky, but I tried to add the minimum amount of flour. In general, peks, share how it will turn out and good luck to you!
Galya, I slightly corrected the recipe, take a closer look, otherwise I wrote last night and was in a hurry, I left unfinished several times.
Galina S
Vasilisa !!!!!!!!!!!!!!!!!! and in the recipe except for the lobe there is no WATER at all !! did you forget ?? I've already soaked the cereal and the leaven is already suitable. I'm a goof myself! won't you go on air aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa as I myself will ???
barbariscka
Oh, I let you down Galya, why didn't you write in a personal message? This is what it means to write recipes at night ...
Galina S
Quote: barbariscka

Oh, I let you down Galya, why didn't you write in a personal message? This is what it means to write recipes at night ...

Vasilisa, don't worry, everything is fine, only what remains of your bread is that I'll show it here and that there is corn grits there. when I discovered. that there is no water, I was confused ... and rushed into adventure !! there were no pumpkin seeds. okay replaced the sunflower, and could not find black sesame the whole house rummaged. I don't know where exactly. poured flax. Further more, when it came to water, the scales broke (as it turned out, the battery had run down, but I no longer knew) I just poured out of the mug, I don’t know how much ... I decided to make it molded. since the upset at the expense of the cuts, I would not have endured. and ... it turned out that I counted the weight without water and in what form should I put it? put it in two liter it was torn to a heap a little more. But the taste amazed and pleased. I ate my one loaf in the evening !!!!
Vasilisa look what is inside
Polenta bread

Polenta bread

well outside

Polenta bread

Oh, I don’t even know can I write such reports here ?? bad
barbariscka
Well done Galya! There is polenta, you can see the grains of corn, the pulp is delicate, you like it. The main thing is that you already feel the bread, you can cope in any situation. And write a new recipe ...
Kras-Vlas
barbariscka, I really want to try to bake your bread, but I don't know how to handle sourdough,
Quote: barbariscka

... the bread is delicious, so bake and have fun. It can be baked in dough, without leaven, it will not be worse.
Please find out more about how to do this ...
barbariscka
Quote: Kras-Vlas

Please find out more about how to do this ...
Olga, any sourdough bread can be baked with yeast and vice versa, although no one can guarantee that the same bread will turn out. To write in more detail, I must write you a new recipe, and for this I need to bake bread according to this recipe, so as not to be unfounded. If you are not afraid to experiment and bake yeast bread, I can only say that the flour and water included in the sourdough can be mixed with yeast and put in the dough until it doubles, and then knead the main dough on this dough. Or another way is to grow the leaven. Fear not, it's not that hard.
Kras-Vlas
Thank you, Vasilisa! There has already been one attempt to make sourdough, but not successful ...
barbariscka
Olga, one attempt is not enough. If you want, you will definitely succeed.
Galina S
Vasilisa hello, I'm with bread
Polenta bread

the cut is a little warm true, some wanted to eat

Polenta bread
I love this bread, very much !!! thank you very much. The crust is thin and the bread is soft
thanks again
I forgot to write the water it took 20 g more and I boiled the grains in the micron for 1 minute after 2 hours since the water had already cooled down, and it did not swell very much, but then when the leaven was ripe, all the water was already absorbed
barbariscka
Galya, great bread! What a fine fellow you are, you get wonderful bread. Looking at him, I want to repeat. And thanks for sharing.
ang-kay
I came with my breadVasilisa!
Polenta breadPolenta breadPolenta breadCut it still lukewarm.
Under your careful guidance, I think everything worked out. ... I only have 1 gram of dry yeast and a leaven fed 2 times in equal parts.
Thanks for the recipe and advice. : rose: Maybe I'll try it somehow completely without yeast.
barbariscka
Angela, what a beautiful bread! I even tasted it, I have to bake it again, I haven't baked it for a long time. Thanks for showing me. You can bake without yeast, but you need to increase the amount of sourdough, fermentation time ... Sourness may appear in the taste. If this does not bother you, then why not ...
Kras-Vlas
Vasilisa, and I came to you with this bread!
Polenta bread Polenta bread

Thin crust, very soft, fragrant, with a slight hint of corn!
The daughter said: "Real bread! Very tasty!"
Krupka stood overnight, (like the leaven), in the morning I boiled it twice for 1 minute in the microwave.
Thanks for the delicious bread recipe from all of us!
barbariscka
Olga, thank you for sharing your impressions. I'm glad I liked the bread
ang-kay
Vasilisa, recently baked it. I haven't done this for a long time. But how delicious it is! The recipe is one of my favorites.
barbariscka
Yes, Angela, I haven't baked it for a long time either, although this bread is definitely worth baking it more often ...
I'm glad that despite the fact that you write a lot, you like him
Thank you girls for reminding me of this bread

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