log stable in Sourdough

Sourdough Polenta Bread #1

Good flavor: very mild acidity, wheaty and herbal, rosemary is strong; fermentation is on-point with good rise and medium-open crumb; next time: longer cold proof for additional acidity

Recipe from The Perfect Loaf (Book)

Dough started
Baked

Takeaways

Strong rise from ending the bulk fermentation when I did and doing a longer cold proof (18h). The sour flavor is still mild so I’m glad I did a longer cold proof.

The rosemary overpowers the polenta flavor but it’s really pleasant. The polenta made the crust a little crispier/flakier which is interesting.

Very mild acidity, wheaty and herbal, crumb soft but resilient, crust shatters slightly on bite.

Hero image
Crumb shot
Rating:★★★★
Hydration:80%
Prefermented flour:6%
Total dough weight:1944g
DDT:79°F

Formula

Levain

Ingredient Weight Baker's %
White flour 29g 50%
Whole wheat flour 29g 50%
Water 58g 100%
Ripe sourdough starter 29g 50%

Total Dough

Ingredient Weight Baker's %
White flour 588g 65%
Whole wheat flour 181g 20%
High-protein white flour 136g 15%
Polenta 127g 14%
Fresh rosemary 7g 0.8%
Water 1 (Levain) 59g 6.5%
Water 2 (Autolyse) 478g 52.8%
Water 3 (Polenta + Mix) 178g 19.7%
Fine sea salt 16g 1.8%
Ripe sourdough starter 29g 3.2%

Schedule & Timeline

LevainLevain / 9:30pm-9:30pm / 1 event
9:30pm

Build levain

water temperature is 80ºF, target use in 12 hours

NEXT DAY
AutolyseAutolyse / 9:00am-9:00am / 1 event
9:00am

Autolyse start

white flour + whole wheat flour + high-protein flour + 102ºF water, dough is 85ºF

MixMix / 9:05am-9:30am (25m) / 2 events
9:05am

Make polenta

9:30am

Mix dough

by hand, 79ºF

BulkBulk / 9:36am-1:30pm (3h 54m) / 5 events
9:36am

Bulk start

@79ºF, glass bowl in oven with light off (~72ºF)

10:15am

Stretch and fold #1

add polenta and rosemary, 76ºF, moving to oven with light on (~80ºF)

10:57am

Stretch and fold #2

dough is firmer than typical doughs at this stage, still extensible, 75°F

11:30am

Stretch and fold #3

dough gaining strength, this will be last turn, still 75ºF, going to keep in oven with light on for remainder of bulk (est. about 1.5 hours)

1:30pm

End bulk

domed down at edges, smooth, significant increase in height

domed down at edges, smooth, significant increase in height
ShapeShape / 1:35pm-2:10pm (35m) / 2 events
1:35pm

Divide / preshape

rest 35 min

2:10pm

Final shape

1 boule, 1 batard

ProofProof / 2:17pm-2:17pm / 1 event
2:17pm

Proof start

fridge, @40°F, target 18h

NEXT DAY
BakeBake / 6:45am-9:43am (2h 58m) / 7 events
6:45am

Preheat

challenger bread pan, 500°F

7:48am

Load loaf 1 + steam

450°F for 20 min

8:08am

Vent / lid off

450°F for 31 min

8:39am

Cool

sliced at 9:45am

8:52am

Load loaf 2 + steam

450°F for 20 min

9:12am

Vent / lid off

9:43am

Cool

Table of Contents