BBBuddies’ Polenta Bread

BBB: Let's Get Bakingsummary: August 2014 Bread Baking Buddies; Polenta Bread gallery; about the BBBabes (click on image(s) to see the BBBuddies’ posts)

It’s August. How many are on holiday? How many will bake anyway? Will there actually be a gallery? :lalala:

Polenta Bread (BBBuddies)Bread Baking Buddies (BBB): Polenta Bread

This August, the BBBabes made polenta bread. (Here is the recipe we used.) Happily, I was the only one foolish enough to make “Glow in the Dark” Polenta Bread…. To make up for not having radioactive ingredients, one of the BBBabes was most intrepid and used her sourdough instead of commercial yeast to make her Polenta Bread. So did one of the BBBuddies.

Because of the wonders of technology, the BBBuddies come from all over the world. …I LOVE the internet!

Here, with no further ado, are the August 2014 BBBuddies (in alphabetical order by location):

California, USA: Judy, Judy’s Gross Eats

bbb August 2014 Oh dear. Judy had some difficulty with this bread. She found it particularly challenging, saying, “Not the dough-making part, or the baking part, or, even the eating part. […] This is a very slack dough, and when I oh-so-carefully placed it on the baking sheet, it instantly became the Blob that ate New York.” Luckily though, bread is determined to be bread. And this bread is no exception. As Judy says, it “is absolutely delicious”.

Brava, Judy, for being such a good sport!

» Judy’s Gross Eats | BBB: Polenta Bread

 

California, USA: Karen, Karen’s Kitchen Stories

bbb August 2014 Of course, I knew that there would be intrepid BBBuddies who would use their sourdough to make the bread! Karen used a little more to ensure plenty of oven spring and baked her bread in a cast-iron pan. As you can see, it really paid off. What fabulous looking bread! She wrote, “it definitely takes crunchy chewy crust to the next level [and] the combination of the sweet polenta with a thrice fed 70 percent hydration levain creates an amazing flavor.” Her spiral slashes are also wonderfully defined. Yes, indeed, I’m thrilled to see that Karen’s bread turned out so beautifully and that she “will be making this bread again. And again.”

Hmmm, now I’m thinking I should do the same. Maybe I can get the same kind of definition on the spirals! (Practice makes perfect?)

» Karen’s Kitchen Stories: Sourdough Polenta (Grits) Bread

 

California, USA: Louise, BBB and Friends on Facebook

bbb June 2013 Louise doesn’t have a blog, so she posted the photo and description of her bread on Facebook. She wrote, “The oven spring wasn’t much, and I had low expectations. My spiral cuts barely showed. But, wow!!! The taste is wonderful! The crunchy polenta crust is a great addition. We ate one large loaf within hours. Yummm! and [M]uch to my surprise, it is delicious. My large loaf was over proofed and didn’t rise well. I should have punched it down and given it another rise. Even so, Hubs couldn’t stop eating it. Love the crunchy crust from the polenta.”

I’m fascinated that Louise’s bread looks quite similar to two of the loaves I made – with the spirals virtually disappearing. (Hmmm, does that mean that I over-proofed?)

(Please click on the image to see larger views of her bread that include the lovely crumb she achieved.)

» Louise Persson on BBB Facebook

 

Washington, USA: Kelly, A Messy Kitchen

bbb August 2014 Because of family food allergies, Kelly had to do some substitutions. Rather than wheat and polenta, she chose to use spelt and millet (to make “millenta” :-) ) in her bread. As you can see, it turned out beautifully. She wrote, “Millet also has a mild corn flavor and is my go to seed for any corn type bread. […] Delicious bread warm, cool, toasted….

Yes, indeed, it is, isn’t it? Suddenly, I want to try the bread with millenta too! (I wonder if I can find radioactive millet at our grocery store so the bread can still be glow-in-the-dark…. ;-) )

» A Messy Kitchen: BBB – Polenta Bread, Corn Free version

 

Netherlands, Europe: Rita, Soepkipje

bbb August 2014 Rita baked this in plenty of time but time constraints stopped her from publishing her picture until the nick of time.

Wow! Wow! Look at those perfectly defined rings! Rita’s bread turned out beautifully. She wrote, “very nice!!! ….again a singing bread!!!! :-) ……..love Maggie Glazer’s books and bread recipes”.

So do I, Rita. So do I.

» Soepkipje: Polenta Bread

 

New Zealand: Trudi, BBB and Friends on Facebook

bbb August 2014 Trudi posted her photo of the Polenta Bread on Facebook as well, showing that she got beautiful loft. She added the short but sweet description, “I love the texture, crusty and chewy, what’s not to like”.

Trudi’s right! What’s not to like, indeed? The bread’s texture IS wonderfully crusty and chewy.

(Please click on the image to see larger views of her bread that include the lovely crumb she achieved.)

» Trudy on BBB Facebook

Switzerland, Europe: Carola, Sweet and That’s It

bbb August 2014 As usual, Carola posted in English and Italian. And in both languages, her bread turned out beautifully! Or should I say, “splendidamente”?

Here’s what Carola wrote: “A win-win-win-win recipe: the dough did not stick to the bannetons, it did not stick to the cloche (borders or bottom), it had a wonderful ovenspring and was a big hit in the family”.

What more could anyone want?

» Sweet and That’s it: Polenta Bread – Pane di Polenta

 

BBBuddies, you really are the BBBest!!

Thank you, Bread Baking Buddies: August 2014 If I missed posting about anyone’s BBB Polenta Bread, please do let me know.

Either

OR

  • leave a comment on this post that you have baked the bread, leaving a link back to your post.

And of course, if you haven’t made it yet, just because the deadline is past, I hope that won’t stop you from making Polenta Bread. You won’t be sorry. Even if your spiral disappears. It’s still delicious.

(We love it thinly sliced and lightly toasted. It’s great with goat’s cheese and honey….)

Bread Baking Babes’ August 2014 Bread

While leafing through Maggie Glezer’s Artisan Breads Across America, I got stopped by the amazing photo of Della Fattoria’s Polenta Bread on page 116. I immediately decided that that would be the BBBabes’ project for August.

Here are the BBBabes’ Polenta breads:

 

This entry was posted in baking, BBBabes, bread - yeasted & unyeasted, food & drink, sourdough and wild yeast on by . Polenta Bread

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  • Great post Elizabeth!! You are so sweet =)

  • Splendid round up, Elizabeth. I so enjoyed the reading.
    Look at all the loaves, they are beautiful.
    Well, we had a great teacher, didn’t we?
    Thank you so much and all the best
    Carola