My wife and I took our newborn daughter home from the hospital on Saturday and we didn't have any fresh bread to eat, so I refreshed my starter and got baking Sunday. I'd seen the discussion for the community bake and wanted to participate, but my options for non-wheat were corn meal or grinding oats or rice. I chose to go with the corn meal and cooked it like a porridge. I also used soaked oats as the 10% seed portion, though in hindsight I probably should've mixed them into the "polenta" after it was done cooking to avoid adding more water, as the dough was extremely wet.
Does 85% extraction flour count as 50% white and 50% whole wheat? It does for me.
The crumb is slightly gummy, but toast it and it's great. Honestly for 99% total hydration and 40% non-wheat grains it turned out really well.
- fredsbread's Blog
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Nice bake!
First, congratulations on the birth of your daughter. You must be ecstatic and exhausted. And on top of that to bake a loaf of bread, you must have been hungry. [insert smiling face and wink] Your loaf looks fine.
Happy baking.
Ted
Well would you look at that lovely interior. And polenta with rosemary and oats sounds wonderful.
-Jon