September 16, 2017 - 8:22am
First time baking a polenta sourdough. Question...
I have an idea to use pumpkin seed oil. Would you add the pumpkin seed oil when cooking the polenta? Or do you think adding the oil to the final dough would be better?
Which herbs would go with polenta and pumpkin seed oil?
Thanks guys.
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I wouldn't add it. But if you must add it, I think it does not matter when you add it. As for herbs, suit your own taste.
Ford
I wouldn't add it. But if you must add it, I think it does not matter when you add it. As for herbs, suit your own taste.
Ford
Haven't added it in but I have gone for a lovely recipe from Ian. It's a Portuguese bread - Broa de Milho
I would add it to the main dough. I cook the polenta separately and then add it as well or I use it as part of a porridge. If you search my posts or on me blog www. Mookielovesbread.wordpress.com you can search for the breads I've made with polenta if you're interested.
Thank you Ian. I've decided to not put pumpkin seed oil in the bread. I've heard that pumpkin seeds go with cornbread but only had pumpkin seed oil. It really isn't for cooking but thought I'd ask anyway. So I've taken a look through your recipes and the Broa de Milho caught my eye. A lovely mix of flours with high percentage polenta. I had already built a 70% hydration levain so used that, calculated the correct amount for prefermented flour and then added the water to the main dough. It's now final proofing. Made an interesting dough and wasn't sure at first if I'd done it right. The polenta really soaked up the a water when scalding and think mine was more thirsty. I added in more water while kneading till it felt right. With time and a few stretch and folds it came together nicely. I'll report back when it's baked.
Everything went well. Baking is a bit too adventurous though. I returned it to the oven because I thought it needed a tad more time but got distracted. Now it's cooling.
Looks great! Glad you gave this one a try. I look forward to hear how it tastes.
Here is the forum post http://www.thefreshloaf.com/node/52894/broa-de-milho-aka-my-first-time-polenta-sourdough
Lovely complex flavour, lots of tang and goes great with cheese.
cold pressed. Serve cold as a dip for the bread. Also sliced onion into the oil with a light sprinkling of salt.
If it is green pumpkin seed oil, it will turn the dough green and baking will change it's food value. Not recommended.
My idea was that pumpkin seeds go well with cornbread but only had pumpkin seed oil. Thought I might be able to get away with it but it's really only for dipping. I'll do the cornbread in it instead :)
Thanks for the serving suggestion. Would you store pumpkin seed oil in the fridge?