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Polenta porridge loaf with pecans

Ru007's picture
Ru007

Polenta porridge loaf with pecans

I’ve just come out a very busy three weeks at work, no time to bake L It gave me a chance to make my way through all the loaves in the freezer. So now its time to stock up again!

This week’s loaf is a variation of one of my favourite loaves polenta pepita sourdough. I decided to substitute the pumpkin seeds with pecans.

Formula:

 

 

Weight (g)

 

Final dough

%

 

 

 

 

 

Levain (80% hydration)

130

 

 

 

Water

220

 

278

71%

 

 

 

 

 

Flour

320

 

392

100%

Unbleached white bread flour

275

 

275

70%

Whole wheat flour

45

 

115

29%

Rye flour

 

 

3

1%

 

 

 

 

 

Salt

10

 

10

3%

 

 

 

 

 

Add ins

185

 

185

47%

Pecans

45

 

45

 

Polenta porridge

140

 

140

 

 

 

 

 

 

Total dough weight

865

 

865

 

Method:

1. 3 stage levain builds (all w/w flour) from 6g of NMNF rye starter, into the fridge overnight.

2. Toast 45 g pecans and leave to cool before chopping up. 

3. Cook the polenta (50g) over a low heat in 200g of water until its fairly thick. Leave to cool overnight.

4. Make the autolyse and leave overnight in the fridge.

5. 2 hours before mixing, take everything out of the fridge

6. Mix everything plus salt. Rest for 45mins.

7. 4 S&F at 45min intervals. Bulk ferment for 3 hours or until it’s got some good bubble action going. Pre shape, 30min rest. Shape, 1 hour on the counter, then into the fridge overnight. 

8. Remove from fridge, score and bake at 240dC for 20mins with steam, then at 220dC for 25mins. 

 

The crumb ended up soft and moist due to the polenta, and the pecans give it a really nice nuttiness. 

This is a recipe i'll be trying again in future. 

Happy baking! 

 

 

 

 

Comments

PalwithnoovenP's picture
PalwithnoovenP

I love the bold baked crust. The crumb is superb! I know why this is your favorite bread and the pecans just make it better. You have improved so much!

So that's why you didn't post for 3 weeks. How are you? Get some rest my friend!

Ru007's picture
Ru007

You're so kind with your words. 

I don't have much time to rest. Only this week and then i have to get back to studying. I have one last big exam coming up on November 16. Once that's done i can take a proper break. I'll probably have time for one loaf next week and then i'll be keeping a low profile again for another 3 weeks :)

Looking forward to your next bake. 

Happy baking :)

dabrownman's picture
dabrownman

week slog at work. But I would be the last one to tell youngsters that it is just the beginning with only 35-40 more years to go.  They might get depressed and bake more bread than they should and take away from more important things like work:-)  Glad to see you back on track with enough free time to post this loaf.

We always remembered the 6 P's in business.  Prior Planning Prevents, Piss Poor Performance but this one only has 2 P's-  Polenta and Pecans.  Lets see there is Pumpkin, Purple Potatoes, Pears, Pepper, Peanut Butter, Porridge.......I suppose that a 6 P sourdough would be possible - for Lucy anyway :-) 

Ian will love this one with the Polenta and his favorite pecans in there.  I like the idea if doing a long autolyse in the fridge overnight.  This one has to be tasty for sure.  Well done and

Happy baking Ru007

Ru007's picture
Ru007

Well, its actually 12Ps! I'll definitely keep the first 6 in mind while i'm working for the next 40 years! LOL!! 

Peanut butter? I think that's definitely a Lucy thing! I've never imagined peanut butter inside a loaf (only spread nice an thickly on slice).

Although, i do love peanut butter so maybe i'll give it go. I saw a nutella loaf somewhere around here, and that's chocolate and hazelnuts so i suppose i could do a chocolate and peanut butter loaf... Chocolate and peanut butter is a good combo to me. Hmmmm... 

But that'll be a few weeks from now, next week i'm planning a loaf with one of the other P's "pumpkin seeds" and butternut squash. 

Thanks for the kind words Dab! 

Happy baking! 

dabrownman's picture
dabrownman

for bread.  You never know what they put in anything store bought:-)  All kinds of nut butters are good in bread though, almond, pecan, cashew, hazelnut, Brazil nut, Pistachio nut......All the nuts are great in bread and so are their butters which are just the nuts themselves with no additives.... if made right.  Since the oils are chopped out of the nuts, the crumb really goes soft and moist and the flavor of the nuts is enhanced so you don't need as much by weight to have the flavor come though.  Be sure to toast them first and mix the butter with the dough water to thin it out and make it easier to incorporate - like a stiff levain.

hreik's picture
hreik

They look just delicious!  Pecans?  Can't get enough of them.  And I adore polenta.  Looks just beautiful and yummy.  Nice work.

One question: why 3 gms (?) of rye?  Thanks

hester

Ru007's picture
Ru007

Thanks you so much, i'm glad you liked it. 

The 3 grams of rye is the rye that came from the original seed starter. I keep a stiff rye starter in the fridge and use that to do my levain builds. 

Hope that clarifies?

Ru

Isand66's picture
Isand66

I love Pecans so this is has got to be perfect in my book :).  Nice bake Ru.  The crumb looks nice and moist and flavorful.

Happy Baking!

Ian

Ru007's picture
Ru007

I love pecans too, I think they go well with something that adds a bit of sweetness. I've tried them with figs, sweet potato and now polenta.

Let me know if therrs any other combos you think I can try!

Thank you for the compliment, I'm really glad you liked it.

Happy baking Ian :)

Isand66's picture
Isand66

This is one of my favorites:  https://mookielovesbread.wordpress.com/2016/02/04/cranberry-walnut-porridge-bread/

I am pretty sure you would love this one but change the walnuts for pecans!

Here's another favorite: https://mookielovesbread.wordpress.com/2015/05/31/sprouted-durum-whole-wheat-pecan-potato-bread/

 

leslieruf's picture
leslieruf

good luck with the studies.  Look forward to the peanut butter bread, interested to see what you dream up.

Leslie

Ru007's picture
Ru007

I'm so glad you liked the loaf.

I'm really excited about the peanut butter loaf, I think it'll be a sweet loaf though. I need to do some planning, but hopefully the result will be good.

Happy baking :)

Danni3ll3's picture
Danni3ll3

Love pecans so the bread must be delicious! Super nice crumb too!