Polenta Bread

When you like bread with a bite, this bread could be the one for you. Although this bread is simple to make, the taste is very good.

This is my contribution to this monthly edition of ‘Waiter, there’s something in my … bread’ hosted by Andrew of Spittoon Extra.





420 gram unbleached all purpose flour or bread flour
(12-14% protein)
100 gram polenta
2 ts yeast
1.1/2 ts salt
300 gram warm water (100 °F/37 °C)
15 gram unsalted butter

1 egg
1 tbs water

Mix the flour, polenta and yeast in the bowl of the stand mixer with the flat beater attachment. Add the water and mix (KitchenAid/speed 1) until the water has been absorbed. Remove the flat beater and cover the bowl: let the dough rest for 20 minutes. Add the salt and butter. Place the dough hook and knead further (KitchenAid/speed 2) - about 8 minutes – until smooth and elastic and the dough does not stick to the sides of the bowl. If the dough is too soft and sticky, mix in more flour and if too stiff or dry, mix in more water. Transfer the dough to a lightly greased bowl and cover with lightly greased plastic wrap. Let the dough ferment for 50 minutes, fold the dough, and let it ferment another 50 minutes until it has doubled in size. Transfer the dough to a lightly floured work surface. Punch it carefully down en shape it into a round or oval loaf.



Line a baking sheet with parchment paper and sprinkle with some polenta. Place the loaf on the parchment paper and cover it with lightly greased plastic wrap. Let it rise for 45-60 minutes until it has almost doubled in size.



Preheat the oven and a baking stone to 425 °F/220 °C. Mix the egg with the water and glaze the loaf with it, slash it one or several times, just before putting it into the oven. Pre-steam the oven, place the bread with the parchment paper onto the baking stone, and steam again. Bake the loaf 15 minutes at 425 °F/ 220 °C, reduce the temperature to 375 °F/190 °C and continue baking for 30 to 35 minutes. Remove the bread from the oven, test it for doneness by thumping it on the bottom (it should sound hollow), and cool it on rack before slicing.