Polenta Rosemary Sourdough
Levain (100% hydration) 25%
4 hour bulk rise.
2 hour counter proof
16 hour retard @ 39 degrees Fahrenheit
The crumb was extremely moist, sweet, and slightly sour. The crust was thin and crisp. I was hoping for more of an oven spring upward as oppose to sideways, but given the amount of polenta and water added it just didn't happen. Still one of my favorites.