Tartine Polenta Bread
Most weekends I bake two loaves of Tartine Country Bread. I like the repetition of making the same recipe and enjoy seeing how my bread progresses from week to week.
I decided to live on the edge yesterday and make the Tartine Polenta bread. I used some leftover pumpkin seeds from Thanksgiving, as well as thyme and chives instead of rosemary. Next time, I’ll either add more herbs or skip them altogether. I thought I used a generous amount but they’re barely detectable in the final loaves.
I’ve never worked with a dough this wet and there’s definitely a learning curve. I’d like to see more rise out of the final loaves. My apartment heat has been all over the place this weekend – super hot, super cold, everything in between. That probably didn’t help. And even though a thermometer read 200 degrees in the middle of the loaves, they ended up a bit wet in the center.
Regardless, the bread is delicious and I’m loving the polenta/pumpkin seed combination.
Comments
But I wish I could see the pictures.
The pictures should be working now :)
for a bread like this one, 205 F would be much better. Still, it sure looks wonderful on the inside. It is good to get out of your shell once in a while.
Well done and happy baking
I like using polenta in loaves too.
I'm with Dab, I bake my polenta and other porridge breads a tad longer and let them cool a bit longer before slicing too.
Great job!
Thanks, Ru and Dab! Those are great suggestions. I'll make sure to keep the loaves in a bit longer next time.
I tried to wait until they were cool to slice into the first loaf, but I could only manage to wait about 20 minutes :)
Looks like you nailed it. Really great looking bread.