Polenta Pepita Redux
The recent posts from wassisname and limmitedbaking got me hankering to try this bread.
I used the formula here http://www.thefreshloaf.com/node/34729/polenta-pepita-sourdough, but, as happens in the Hippie Kitchen, modified the method:
- Mix flours, polenta and water, autolyse 30 min. I used KA Bread and WW flours.
- Add levain, salt and pepitas; slap-and-fold until there is some gluten development.
- Bulk ferment 3 hours, folding 3 times.
- Scale, rest, shape.
- Retard in fridge about 18 hours.
Then baked at 460F for 15 minutes with steam, then another 20 minutes at 460 F without steam, then 10 minutes at 410F convection.
It's really good. You wouldn't think such a little bit of polenta would make such a difference, but it does.