Polenta & Rosemary Sourdough Bread

Vituperio

By far my most successful bread this 2020 at the Farmers Markets! I hope you enjoy making it as much as I did.

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.

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!!

The banneton I used for this recipe was oval and 8'' x 5.5'' in size

You can also use 8'' round ones

Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!