May 10, 2017 - 10:22am
I love Polenta but how does cornmeal work in a sourdough?
hihere
just wondering what the texture and taste is like of cornmeal in a bread and how to deal with its high absorption rates in a bread dough - i assume it makes a good crust?
thanks
Moray
Share
I really enjoy the flavor and texture that cornmeal brings to bread. I add it fairly often. I usually do so in one of two ways . . .
1) Cook the polenta according to the directions on the package (minus any butter and salt it may recommend). Let it cool, then add it to the dough. I roughly estimate and account for the change that it will bring to my dough consistency, and adjust for any discrepancies in follow up attempts (I'm a big believe in trial and error).
2) Use it as a soaker rather than cooking it. Usually I assume 4 parts water for every 1 part cornmeal, by weight. But different grinds will absorb water differently, so that's just a baseline. Let it sit out for 8-12 hours (I often include some or all of the salt in the recipe in warmer weather to hinder enzymatic activity). Again, I roughly estimate the change in consistency that the soaker will bring to the final loaf (i.e. the amount of water in the soaker). Then I adjust as necessary and account for the change with the next attempt.
Both bring great flavor, though the cooked polenta brings a deeper sweetness to the dough and a smoother consistency, while the soaker brings nice texture and tooth (though it can be a bit gritty depending on the grind or if you didn't use enough water in the soaker or let it sit long enough). Both make a lovely crust.
Cheers!
Trevor
thanks for that trevor - i always have it on hand - i love it - or perhaps its the parmesan and butter i love more - and use it on the bottom of my pot when baking...so thanks for that. On another note. Your videos have been instrumental in my forming a methodology for making bread - which im very grateful for - well made too - but i have one question regarding your pre-mix. It works really well and definitely makes the dough more extensible but the dough temperature is unvariably colder than 77F- 80F (around 70F) which is what i always aim for in the morning.
To solve the problem i place the mixing bowl (with dough) into another bowl with hot water to warm it up. This works as it warms the dough slowly but it also causes dough to stick a little and form clumps. Is there a way around this without making the dough to weak (i presume that the dough will get too slack if left too long too 'autolyse'). As you suggest i put it in fridge and then take it out when going to bed. However Ireland isnt particularly warm (will hopefully warm up in next few months) so i was thinking i could just leave it out..... or even putting it in a warm area when i first get up and leave it to come to proper temperature before i start baking (usually about 3 hours).
any thoughts?
Since you're already using it for your bakes, you don't even have to make it. Just use a liberal amount when you bake, then collect what's left in the pot.
To use it, you can soak it for an hour or two then drain it, or mix it right into the dough while adding more water to compensate.
I don't use much, usually 5%, so the effect seems quite subtle, a little more earthiness rather than a distinct change in flavor.
Thanks Arjon
i like the texture of it on the bottom of my loaves (it sticks to the dough i in the oven) and so i might start experimenting with it soon - so much to do....so many recipes and ingredients...:)