Polenta Sourdough

Recipe Source
Here's how doughgirl rated their bake:




What went well?

This is my current favorite loaf. It's a very slack/wet dough, but usually springs up nicely in the oven. The crust is super thin and crisp, interior is insanely moist and can stay fresh for up to a week, and flavor has just the slightest hint of sweetness thanks to the polenta.

What didn't?

I might have added a little too much water to this batch, so it was especially sticky when I did pre-shape/shaping.

Baked: January 4th, 2021
Posted: January 4th, 2021

Other notes

I use the Perfect Loaf's Polenta Rosemary recipe, but I don't actually add rosemary, don't use whey, and I use whatever flour I have on hand.

More Details
doughgirl is looking for feedback on

shaping wet dough