Gotten slightly obsessed with polenta this week for some reason. Maybe its spring and the weather turning around, and polenta is light but comforting. Anyways the perfectloaf, which is a fantastic and beautiful little website, has the most amazing but slightly intimidating bread recipes. I took inspiration from its great rosemary and polenta bread post. They also have a great pizza dough recipe that looks marvellous but bit too complicated for me at the moment.
Anyways had some leftover polenta for dinner and guessed what happens to leftover/ food going off? Bread time!
Quick note – this recipe uses cooked polenta. Here is Felicity Cloaks polenta recipe as part of her how to make the perfect…. column. I am not going to lie to you, polenta is a bit of a faff to cook. I have used uncooked polenta in the past to bake bread, but I think the polenta doesn’t quite cook through. The bread ends up a bit gritty from what I remember.
Recipe makes 2 medium boules
- 550g white bread flour
- 250g wholemeal flour
- 335g water
- 120g starter
- 22g salt
- 180 g cooked polenta
- 100g milk
- 335 water
- handful rosemary
- In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
- In a large bowl add water + milk+ the starter and mix to dissolve.
- + add all the flour + polenta+ rosemary+ the now tepid 10g salt water
- Mix until combined
- Cover with a plastic freezer bag and leave in the fridge for 20 hours.
- Scoop out your dough on a clean floured surface and shape your dough. With the seams bottom down, push and rotate your shaped dough to really close the seams.
- And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
- Slash the top and Bake at 260C˚ for about 35mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
- Take it out of the oven and let cool for an hour.