Zorra, thanks for the invite, hope you enjoy what I brought to your party.
Chad Robertson's Polenta Country Bread
Adapted from Tartine Bread
makes 2 loaves
1 tbs mature sourdough starter
200 g (78℉) water
100 g whole wheat flour
100 g rye flour
700 g + 50 g water (80℉)
200 g leaven
800 g bread flour
200 g spelt flour
20 g salt
1 cup pumpkin seeds
1/2 cup black, and white sesame seeds
1 cup coarse ground polenta
2 cups water
3 tbs extra virgin olive oil
1 tbs freshly chopped rosemary
Add pumpkin seeds to skillet, set the skillet over medium heat. Stir continuously until fragrant and lightly toast. Remove from the heat, and cool completely.
Bring water to boil over medium high heat, add coarsely ground polenta, remove from the heat, and let it cool. Once cooled, add extra virgin olive oil, chopped rosemary, cooled roasted pumpkin seeds, and sesame seeds.Stir to mix, set aside.
In a large bowl add 700 grams of water and 200 grams of levain. Stir to disperse. Add bread flour and spelt flour. Mix well. Autolyse (rest) 25 to 40 minutes.
Add the remaining 50 grams of water, and the salt. Mix using your hands by squeezing the dough between your fingers. Add polenta mixture, mix well then fold the dough on to it self. Transfer the dough into a large container with lid. Cover - rest for 2 hours. During this 2 hours resting period, you will perform 4 series of folds every 30 minutes. When the forth fold is completed, let the dough rest for another 2 hours.
Transfer the dough onto kitchen counter top that has been dust lightly with flour, divide the dough into 2 equal portions. Preshape each portion into light boule, cover to prevent from drying. Rest 20 - 30 minutes.
After 20 - 30 minutes of resting, flip the dough over so that floured side is now facing up. Shape each portion into tight boule as shown on this video.
Line 2 bannetons (or bowls if you don't own banneton) with clean kitchen linens, then dust with mix of rice flour and all-purposed flour. Transfer each boule into banneton. Cover - refrigerate for 12 hours. If you don't want to wait that long, and prefer milder flavor loaves, let them rise at room temperature (75 - 80℉) for 3 to 4 hours.
20 minutes prior to bake the bread, preheat oven to 500℉. Chad Robertson suggested using combo cooker, if you don't own one, you can use any 5 qt Dutch oven (with lid). Place combo cooker, or Dutch oven inside the oven to preheated as well.
Take one dough out from refrigerator, carefully transfer it into Dutch oven (please be very careful, I can only imagine how hot it is after being preheated in the 500℉ oven for 20 minutes). Score the dough with basic square pattern. Place it in the oven, put the lid on, immediately turn the oven temperature down to 450℉ (I never sure that my oven is that reliable, so I always turn it down to 460℉). Bake for 25 minutes. After 25 minutes, remove the lid (again, be careful), continue to bake for another 25 minutes, or until dark brown. Remove from the oven, and transfer into rack to cool before serving. If you are planning to bake the second loaf, preheat the oven back to 500℉, and repeat the same process.