I love whole grains, and I wanted to go back to some of the loaves I’ve made and try and make them more whole grain. My polenta pepita SD has been one of my favourite loaves so I decided to start there. The first time I made it, I used 100% white flour (ignoring the rye flour in the 6g of rye starter I used).
Here’s the formula I used this time:
Unbleached white bread flour
Whole grain wheat flour
Levain (80% hydration)
Polenta (40g dry weight)
Total dough weight
1. The levain was built in 3 stages, starting with 11g of my NMNF rye starter. All the builds were done using whole grain flour, this brings up the whole grain percentage in the loaf to 40%. The levain was retarded for about 8 hours the night before mixing day.
2. The polenta was just 40g dry polenta soaked in boiling water overnight. The moisture from the polenta, added a lot to the hydration of the final dough, but I wouldn’t say that the dough was particularly wet.
3. The flours, water and polenta were mixed and left overnight.
4. I added the salt and levain to the final dough and gave it 50FFs just to get it all mixed, and then a 15min rest.
5. Over the next two hours the dough had 5 sets of S&F (each set being 4 folds) every 30mins, then left to bulk ferment undisturbed for 3 hours until it looked nice a puffy (probably about double in size).
6. The dough was pre shaped and left to rest for 25mins before the final shaping. It went into a rice floured basket and into the fridge for 20hours.
7. The dough was baked straight from the fridge at 240 dC for 45mins (with steam during the first 30mins).
The crust is nice and crispy and the crumb is moist and chewy tender.
I think the crumb is okay for this type of loaf, it looks a bit tight at the top which makes me think I should have given the dough a bit more time? I'm still figuring out what to expect with whole grains.
This loaf is a bit sweeter than the one with 100% white flour, which i like. I definitely prefer the flavour of this loaf to the 100% white version (although that was also very nice). Overall, this is a very tasty bread, great for a sandwich. I'll absolutely try this again sometime.
Happy baking to all :)