I found Polenta, regular yeast and used the Molasses found at Target ~ not too refined. The flavor wasn't strong at all. I had wanted to use butter but forgot to take it out and ended up choosing the shortening. The percentage is so small, I doubt it made much taste difference.
To begin, I did use my Kitchen Aid. However, I was not confident enough to continue because the dough seemed too soft during the kneading. So I ended up doing it on my counter top and adding much more than the 20.25 oz of flour (probably about 1/4 to 1/2 cup more.)
I'll leave the photo-chronicling to my more accomplished friends. Here are a few snapshots of the final product!
side, top and "inside" views
~rw~
looks awesome! I'd beware those KitchenAids, especially if you are going to try anything with a heavy flour, like whole wheat. The motor will burn up very easy.
ReplyDeleteBut I'm very impressed!
those look amazing! i am still reading through the first fifty pages of the book! so the recipe calls for cooked polenta? did you make your own or buy a log of it from the store?
ReplyDeleteI too am still reading through the first part of the book...actually, skimming is a better word. Excited to get started! I am flying solo this weekend so I think I will be trying it out then.
ReplyDeleteLooks yummy!
LL ~ didn't use whole wheat...just bread flour at Target =)
ReplyDeleteCasa ~ confession: didn't read through the full 50 pages =P But still got through most of it to know what the Author was saying. Will finish (hopefully) before next batch. Secondly, I know the "polenta" log your talking about...but this is not that Log. Polenta is a grain ~ it's 'grits' before grits become...well, grits =) I had to find my package at a health foods store in the flour aisle. But I think if I had bought "uncooked Grits" at Target, it would have done.
One thing on Polenta...it is much "crunchier" than regular cornmeal. SO if you don't like a nutty crunch in your bread, you might opt for regular cornmeal.
Thanks for the input girls!
Is anyone in love with this baking/blogging fun as much as I am? I love reading about your experience Rachel and the pictures are great. I can't wait to read others. I just finished the 102 pages and hope to bake this Sunday. I was hungry for bread the entire time I was reading.
ReplyDeleteOn page 54 there are some tips for those of us who are using Kitchen Aid mixers.
After reading about his trip to Paris and the bakeries....I think when we're done the book we should all jet off to Paris for a long weekend and do our own bread bakery tour - YUM. A little Nutella here a little bread there. SIGN ME UP!!! However we have to find that sponser to pay for all of us to go :0) Minor detail.
I hope regular "medium" cornmeal will work. I will let you know. I also might have bought the wrong yeast. HT didn't sell the right kind.
ReplyDeleteRenee, "author" says you can use active dry yeast, which is what most grocery stores sell =) hope that encouages you!!!
ReplyDelete