Stardust Whole Wheat Potato Polenta Sourdough

 

I am loving the newest grain from Barton Springs Mill called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I used some a few weeks ago in a bake and wanted to try upping the amount in the bake.

I ended up using 69% of the total flour with Stardust which I milled using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40.

I also wanted to try making Polenta using fresh milled Oaxacan Green corn which is a Heirloom variety. There is nothing like fresh milled corn with its earthy and nutty flavor. My polenta ended up more like a corn flour scald since I didn’t adjust my mill course enough. It still smelled and tasted great after adding some butter and grated Vermont Extra Sharp cheddar. I used milk to make the polenta instead of water to give it some extra creaminess. I added 300 grams of milk to 150 grams of ground corn along with the butter and cheese. I ended up extra polenta as it didn’t absorb all of the liquid. This also along with the potatoes added a lot of extra hydration to the dough which made this one a lot higher than the 79% on the formula. If I were to repeat this I would probably cut back on the water 40-50 grams or more.

I wanted to honor my Max dog by using a cookie cooker and then making a doggie likeness with black sesame seeds since he’s like all 4 of my pups black as night. Unfortunately the black sesame idea didn’t really work as it looked like an inkblot experiment so I scraped most of the sesame seeds off :). Max had a mass removed from his mouth along with 2 teeth and a teeth cleaning and he’s doing great thankfully.

This came out amazing with a super moist crumb that is still fresh 6 days later. The flavor is perfect with mild wheat overtones and nuttiness from the polenta.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add the levain in pieces and mix for a few seconds to break it up. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for an hour.   Next add the salt, honey, potatoes, cooled polenta and remaining water as needed and mix on medium low (about speed 3) for 12- 24 minutes.  If you are using a more traditional mixer you would only mix around 7-10 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.45 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. I use my proofer set at 79-80 degrees. If you are leaving it at room temperature 72 degrees I would let it sit out for 2 -2.5 hours before refrigerating. Depending on how developed the dough is after the initial mix you may not need to do as many S&F’s.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for 1 hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.