Blue Corn Polenta and Rosemary Sourdough
I recently tried Maurizio's recipe for a Polenta and Rosemary Sourdough. The main deviations from his recipe were as follows:
- Use a starter fed with exclusively whole wheat flour.
- Substitute King Arthur bread flour for all the white flour.
- Substitute the Type 85 flour with half King Arthur bread flour and half freshly-milled hard white wheat berries. The wheat berries were milled on a MockMill at the finest setting.
- Substitute freshly-milled blue Hopi corn for the polenta. I milled it on a MockMill at a setting of about 12-13 increments wider than when the stones click.
See images below for my results!
I'm not new to sourdough baking (having started with Bread in 5 recipes in 2017), but recently, I began to take it more seriously. I would appreciate feedback which anyone would like to share, as I feel there is always room for improvement! For example, the last image shows that the crumb had some irregular holes in the center of the loaf.