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.
Levain (80% hydration)
Unbleached white bread flour
Whole wheat flour
Total dough weight
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.