I was pretty happy with my first attempt at a polenta sourdough (http://www.thefreshloaf.com/node/38701/polenta-sourdough). The hydration in that first loaf was 70% without taking into account the water in the polenta porridge. But I wanted a loaf with higher hydration, a more open crumb and more polenta. I decided to go with the tried and true Tartine basic country bread.
I've seen a few posts showcasing polenta sourdough breads lately, so here's my take on it.
I cooked more porridge than I needed for the dough because it's hard to cook less using my smallest pot. I added 30 g Bob's Red Mill polenta (corn grits) to 120 g boiling water and cooked it over low heat until the water was just absorbed. I let the porridge cool overnight in the refrigerator.
Every once in a while I buy a loaf of bread from Tartine for "research purposes". Here's their buckwheat porridge bread. It's a large loaf weighing 1130 grams.
My husband and his friends were having a peach sour beer tasting party and he asked me to bake something that could pair well with those beers. I considered baking something peachy, but peach season is not quite in full swing yet, so the ones available at the farmers' markets are still a bit too pricey and not quite at their best.
The Chinese steamed bun is the bread of my childhood. The dough can be used for many different applications. The most well known would be char siu bao (steamed BBQ pork bun). The dough can also be filled with other savory things like chicken or vegetables. There are sweet bean paste and custard filled ones too. My mom likes to roll up a piece of Chinese sausage (lop cheong) to make a Chinese version of 'pig-in-a-blanket'. And they can be plain when meant to be served with Peking duck or pork belly.
A couple months ago I took a Viennoserie class at the San Francisco Baking Institute (SFBI). The students were mostly home baking hobbyists like me, but there were a few professionals too. Most of the 40 hours were spent hands-on in the pastry kitchen. The high quality of instruction combined with the excellent equipment and facilities were totally worth the tuition. The curriculum was designed with a professional production environment in mind so each batch of dough was in the 5-6 kg range and were mixed in large stand mixers. All the lamination was done using a dough sheeter.
Now that my baby starter is quite active and I've had a few successful naturally leavened loaves, I wanted to try making some Tartine bread. I dined at Bar Tartine recently and the idea of baking my own oat porridge bread was stuck in my head. I used breaducation's formula for the Tartine oat porridge bread.
Let's just say mine turned out nothing like breaducation's beautiful bread. My dough was very wet and sticky and I had trouble handling it. You can see that my loaf hardly rose at all.
I baked two loaves of the Tartine basic country bread today. Both loaves were from the same batch of dough and were proof retarded in the refrigerator. The loaf on the left was baked on a baking stone with a stainless steel bowl as its "cover". The loaf on the right was baked in an enameled cast iron combo cooker.
