The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Polenta, Pepita sourdough...with a twist!

AnneTXbaker's picture
AnneTXbaker

Polenta, Pepita sourdough...with a twist!

Having found the Polenta Pepita sourdough bread recipe on this site, I set about making the bread only to realize that the hubz had used the last of the Pepita seeds on his salad!
And so the recipe "evolved" into a new one!
Pepitas were replaced by pinenuts, and with the addition of two tablespoons of Pesto sauce what should have been a Mexican ingredients loaf, became an Italian ingredients loaf.
Since the Pesto is quite high in sodium I reduced the salt to just 15g.
The flavor and crumb are both great.

The only other notes for this bake:  One loaf was baked in a cast iron Dutch Oven placed in a hot oven, and the other loaf was baked in a pre-heated Romertopf. The loaf in the foreground is the D.O. baked loaf..better oven spring!

 

Comments

Bread1965's picture
Bread1965

Looks good.. post your crumb! Well done!

 

AnneTXbaker's picture
AnneTXbaker
Isand66's picture
Isand66

Always fun to experiment when and come up with something tasty.  Crumb looks nice and open too.

Nice bake.

Ian