The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Infinity CB - Rosemary Polenta Oat Pullman Loaf

fredsbread's picture

Infinity CB - Rosemary Polenta Oat Pullman Loaf

My wife and I took our newborn daughter home from the hospital on Saturday and we didn't have any fresh bread to eat, so I refreshed my starter and got baking Sunday. I'd seen the discussion for the community bake and wanted to participate, but my options for non-wheat were corn meal or grinding oats or rice. I chose to go with the corn meal and cooked it like a porridge. I also used soaked oats as the 10% seed portion, though in hindsight I probably should've mixed them into the "polenta" after it was done cooking to avoid adding more water, as the dough was extremely wet.

Does 85% extraction flour count as 50% white and 50% whole wheat? It does for me.

The crumb is slightly gummy, but toast it and it's great. Honestly for 99% total hydration and 40% non-wheat grains it turned out really well.


The Roadside Pie King's picture
The Roadside Pi...

Nice bake!

WatertownNewbie's picture

First, congratulations on the birth of your daughter.  You must be ecstatic and exhausted.  And on top of that to bake a loaf of bread, you must have been hungry.  [insert smiling face and wink]  Your loaf looks fine.

Happy baking.


JonJ's picture

Well would you look at that lovely interior. And polenta with rosemary and oats sounds wonderful.