Polenta SourdoughRecipe Source
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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.
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
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.