Polenta & Pumpkin Seed Sourdough

Name: Polenta & Pumpkin Seed Sourdough
Ingredients: 300g Janie’s Mill Artisan Sifted Flour (80% extraction, stone ground); 225g water; Polenta soaker (see below); 60g roasted, salted pepitas; 60g levain (80% hydration); 7g roasted pumpkin seed oil; 7g salt; 60g coarse polenta; 180g boiling water; Pour the boiling water over the polenta, and stir for a couple of minutes to fully hydrate. Use a coarse ground polenta, as it needs to hold up to baking. The stirring will release starches in the polenta as it begins to cream, then pour into a fine mesh sieve to drain excess water. Then spread thin on a baking sheet to cool.

A cheeky little number with polenta and pumpkin seed, along with roasted heirloom pumpkin seed oil and some dusting cornmeal on the crust.

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Polenta & Pumpkin Seed Sourdough: Texture, Flavor & Crunch

Roasted, Scalded & Toasted for an Earthy, Nutty Fall Loaf

Polenta and roasted pumpkin seed oil isn't a combination you see in many sourdough loaves, which is exactly why I wanted to do it. A coarse polenta soaker (scald), delivers a toothy texture rather than a creamy crumb. Roasted, salted pepitas alongside roasted pumpkin seed oil makes for double the flavor, and a dusting of cornmeal on the crust adds crunch and color on the outside too.

Baking and Enjoying This Recipe

What Makes This Loaf Unusual?

Polenta Texture: the coarse-polenta scald method keeps bits of grain intact through the bake.
Pumpkin Seed, Twice Over: roasted pepitas and roasted pumpkin seed oil through the dough, in place of the usual pumpkin seed crust. (Though you could do that too, for a triple hit of earthy, nutty flavor!)

Tips for Success

I used 20% of total flour weight for both the dry polenta and the pumpkin seed, which were roasted with salt before adding.

Pairing Ideas

Thickly sliced and served 'as is' with a hearty fall or winter soup
Lightly toasted and cut into triangles as a garnish for a beef or mushroom stroganoff.
A hefty grilled cheese with a Somerset Cheddar or Jarlsberg, served with a simple green salad for a leveled up lunch.