Polenta & Rosemary Sourdough Bread

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.

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Ingredient	Baker’s Math	Grams
Water	72%	322
Leaven	20%	89
Total Flour	100%	447
Bread Flour	90%	402
Whole Wheat	10%	45
Polenta	17%	76
Rosemary	2%	7
Salt	2%	9
Total	213%	950