This Polenta & Rosemary Sourdough Bread, OMG! it’s been absolutely the biggest hit at all my markets during this 2020. Everyone has loved it, so now that I am not currently selling bread I wanted to share the recipe so you can make it at home too!
As always, let’s go through the recipe ingredient by ingredient answering all questions.
What temperature does the water need to be?
It needs to be room temperature or just a little warm. It will only help us get the starter active faster.
What does “Leaven” mean on this Polenta & Rosemary Sourdough Bread recipe?
The Leaven is the active sourdough starter. So when your starter has reached at least double it height.
When should I use my sourdough starter to make bread?
As I said before, when its active! so at least doubled in size.
Can I substitute bread flour for all purpose in this Polenta & Rosemary Sourdough Bread?
Yes you can! but make sure you reduce the water by 10 grams as all purpose flour absorbs less water than bread flour.
Can I replace the whole wheat flour for all purpose or bread flour?
Yes you can!
What Polenta should I buy?
I bought Bob Red’s Mill Polenta, click here to check it out!
Do I add the Polenta straight from the bag to the dough? or should I cook it?
You will hydrate the Polenta with boiled water, check recipe with details below. The objective of hydrating it is that we need the Polenta to absorb all the water it can, otherwise it will take it from the dough.
Should I use fresh or dry rosemary?
I always prefer fresh, but use whatever you can find or like.
If I don’t like rosemary, can I replace it for another herb?
Absolutely! feel free to use the herb you like. I’ve also done it with Thyme and Chives.
What type of salt can I use on this Polenta & Rosemary Sourdough Bread recipe?
Any type as long as its fine.
Polenta & Rosemary Sourdough Bread
- Digital Scale
- Pachment paper
- Dutch oven (at least 5 qt)
- Scoring knife
- 320 Water room temperature
- 90 Leaven active, at least doubled
- 400 Bread flour
- 50 Whole wheat flour
- 75 Hydrated Polenta check instructions below
- 10 Rosemary or any other herb you like
- 9 Salt fine
12 hours approx before you plan to mix the dough
- Make sure you feed your starter so its doubled in size by the time you mix the dough!
- Boil water and in the meantime measure 60% of the polenta the recipe calls and put it in a pot or a small bowl.
- Once the water is boiled, start adding it to the Polenta and stirr constantly, You will see that the Polenta absorbs a lot of water. Keep adding boiled water until you notice its not absorbing any more. If you have a little excess water, wait a couple of minutes to see if its absorbed. If not, strain the polenta using a fine sieve.
The day you plan to mix the dough
- Measure all the ingredients for the bread making separately. Remove the rosemary leaves from the stem and chop in small pieces
- Mix all the ingredients together and using your hands or a stand mixer mix until incoporated. There should be no dry lumps
- Perform folds every 30 minutes for the next 3-4 hours (depending on your kitchen's temperature)
- Shape and place in your banneton (covered in rice flour) seam side up
- Cover with plastic wrap, and let the dough rise to the rim of the banneton
- Place it for at least 12 hours max 24 hours in the refrigerator
- Preheat your oven with the Dutch Oven inside to 480°F
- Once its preheated bring the dough out of the refrigerator. Flip over parchment paper and score!
- Place the bread with the parchment inside the Dutch Oven and put the lid on
- Bake for 20 minutes with the lid on, then remove
- Bake for 10-20 extra minutes until you like the color of the crust
- Let the baked sourdough cool for 30 minutes and enjoy!!