I've seen a few posts showcasing polenta sourdough breads lately, so here's my take on it.
I cooked more porridge than I needed for the dough because it's hard to cook less using my smallest pot. I added 30 g Bob's Red Mill polenta (corn grits) to 120 g boiling water and cooked it over low heat until the water was just absorbed. I let the porridge cool overnight in the refrigerator.
My polenta sourdough formula is loosely based on Hamelman's Vermont sourdough. Overall hydration was 70%. I included the levain in the calculation, but didn't include the cooked polenta.
Grams (Baker's Pct)
AP Flour 410g (88.17%)
Whole rye flour 55g (11.83%)
Water 305g (65.59%)
Salt 10g (2.15%)
Cooked polenta 80g (17.2%)
Levain 168g (36.13%)
I made one batard and one boule. Final proof on the batard was 2.5 hrs at room temperature. Here's the batard's crumb:
The shaped boule was retarded in the refrigerator for 19 hours. Here's the boule's crumb:
The batard's crumb was definitely better than the boule's crumb. The boule was most likely overproofed, but it still tasted great. Live and learn!