Polenta [sourdough] from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 199) by Maurizio Leo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • LauraMB on August 21, 2024

    My husband and I both enjoyed the flavor of this bread. I liked the texture of the polenta in the crust. My husband did not. My dough temperature was 79 - 82 degrees, and my house was 77 degrees. But this dough took 6.5 hours in bulk fermentation, not the 3.5 hours stated in the recipe for a dough temp of 74 to 76 degrees. My crumb looked like the crumb pictured in the book. I like this bread, however, there are others I prefer in this book.

  • Wokmom on December 06, 2023

    Really really good as written, I used Bob's Red Mill polenta and homegrown rosemary. Toast made from this bread is absolutely superb.

  • jenburkholder on October 13, 2023

    I loved this one. The toasty, corny flavor made it into the perfect mix of cornbread and sourdough. Only quibble was that I should have let it rise longer, as the texture was a bit dense with the corn. Omitted rosemary.

  • Lepa on January 18, 2023

    This is good but not my favorite. I didn't love the gritty bits of polenta in the bread. The texture of the crust was also impacted. This didn't have the wonderful flavor and texture I was expecting from a sourdough loaf.

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