Spelt, polenta and steel cut oat porridge bread and flaky crescent rolls

Two bakes of note this week. One was a pleasant surprise the other a reminder of what I don't want to do. The loaf started with what was supposed to be a leaven build but got interrupted by events and had to be refrigerated instead of taking it to the point of mixing the dough.  I should have just started over but instead took it out of cold storage and carried on as if no pause happened. A porridge was made with freshly coarse ground spelt, home ground corn and steel cut oats cooked in half milk half water and cooled. To that added the preferment some fresh ground Turkey Red wheat, AP, water and after autolyse salt. Did some S&F gluten was pretty developed,  got caught up in things again and has to retard for about 12 hours. It had risen slightly and was flattened on the counter to warm up for about 2 hours after which it was notably puffy. A preshape, bench rest and shaping followed. It was proofed until it almost but not quite doubled about 3 hours then baked in a DO. Neither the taste profile, too sour, nor the crumb, too many big holes, are what I was looking to achieve. Next time I will cut the losses and start over. This loaf is destined for seasoned bread crumbs but the idea of the porridge mixture will be resurrected since it tasted good on its own. 

The crescent rolls are the result of making a recipe that had traditionally been accompanied by those that come in a tube. I thought they could be improved on so asked Google and got  a hit on the website halfbakedharvest.com for a recipe that looked like a cross between a crescent roll and a croissant. Please refer to the website for the exact recipe.  It involved some lamination but didn't seem as intimidating as reading a croissant procedure and could be done in an afternoon. The recipe was followed with the exceptions of adding a tablespoon of starter to the proofing yeast and substituting .75 cup WWW for AP. The results were beyond what was expected with a very light flaky texture and an excellent flavor both due of course to the presence of a large amount of butter. Not an every day bread but definitely in the running for next Thanksgiving. The two rolls pictured are what was left with the best looking ones already consumed. I was surprised that something so good took so little relative effort. Now I need to convert the recipe to weight so it can be scaled up more easily.

Stu