Broa de Milho - aka my first time with polenta sourdough
Thank you to Ian (isand66) for this recipe.
I had some polenta which I had been meaning to work into a sourdough for quite some time. This weekend i thought I'd give it a go. Turned to TFL with a question or two and Ian recommended I should take a look through some of the polenta sourdoughs he has done. This traditional Portuguese recipe with wheat, spelt, rye and a high percentage of cornmeal tickled my fancy. Already had built a 70% hydration levain so while the recipe calls for 100% hydration I kept the same amount of prefermented flour (so used less starter) and adjusted the hydration in the final dough. Made an interesting dough which came together nicely after a few stretch and folds + time. It has a long overnight bulk ferment which I'm normally reluctant to do in case of over fermenting but this one worked a treat. Everything went really well! The very adventurous baking you see was the result of returning the loaf to the oven as I think it needed a tad more time and then I got distracted. It's now cooling and can't wait to try it.
The recipe is here... https://mookielovesbread.wordpress.com/2014/03/29/broa-de-milho-portugese-corn-bread/#comments
Thank you Ian.
I jumped the gun and here is a photo of an end piece. Still gummy but this bread goes so well with cheese. I think next time some cheese will go into the dough. There is also a good tang to this bread. Lots of complex flavours coming through. This is a keeper I'll be coming back to time and time again.
This looks great! That crumb looks perfect. Love the idea of adding some cheese. Never had a bad bread with cheese :).
Glad yiu gave this a try and liked it so much.
Regards
Ian
Never done a bread with cheese but this will be next. I'm thinking of a mature cheddar and perhaps a bit of chilli. You've opened up a whole new baking chapter for me.
Watch this space :)
I was thinking as i read, I'd struggle not to cut a slice early if I'd turned out such a good looking loaf. Good job! Isn't it great when you stumble on a new 'keeper'. Who'd have imagined flour water and salt could have such a range of tastes.
Having a good bake really makes the weekend. Especially when my one time a week bake turns out something special. Can't recommend this recipe enough.
I see you know by now that this is a wonderful bread. Enjoy!
Cathy
Didn't take me long to appreciate this is a good bread. TFL has helped me broaden my horizons. Thanks to everyone here.
Edit: the gremlins got the rest!!!!!
lovely crumb, bet it tastes great.
Happy baking Abe
Leslie
Once a week to bake something special. Making it count.
Taste is unlike I've anything I've made before. Well it is the first time with polenta.
I recommend it.
polenta dough - awesome job! I'm drooling over here at just how good it looks!
You do realize, of course, that you have now baked the "gateway loaf"... and that the addiction to porridges and delicious cheeses and cream and other adders will only grow stronger over time. Ian's blog seems so innocent, but the combination of his fantastic photos and inspired formulae is a siren's song that is hard to resist...
Thanks for the extra kick to give this one a try --- and keep baking happy, Abe!
I even baked this differently but still got my signature crumb. Usually a silicone pouch but this one was free standing. Thought it might alter the crumb somewhat but no, still the same.
...and why did I leave it so long? Too right you are about this being a gateway loaf, I'm all too eager to bake more.
Thank you Laurie.