I couldn’t find a simple naturally fermented recipe on the web and so made one up. I figure early European Settlers didn’t have factory yeast.
My sourdough starter is additions of water and flour in equal weight
Note: I’d have swapped wholemeal flour for really strong white flour and white rye for wholemeal rye. Also I wonder what would happen were you to toast the polenta before you start.
330g each of coarse polenta, strong wholemeal flour, white rye
300g sourdough starter (white wheat)
- Mix the starter with the water (cold)
- Mix the flours in another bowl
- Pour some of the mixed flour into the wet mix
- Stir well, keep adding flour till you have a thick batter. Cover the bowl with cling film. Make sure there’s enormous go space for it to depth a little
- Once this wet mix is clearly alive (12-18 hrs)…Stir salt into dry mix and mix it into the wet
- Leave for an hour or so, then kneed
- let it rise for 12 hours, knock back a tiny bit, separate into two and proof in a loaf tins or baskets
- slash the loafs and bake in a fan oven at a constant 220c (put a roast tray of water at the bottom to keep the oven steamy)
- Remove when the loafs sound hollow when you knock their bottoms
- Swaddle in a clean dishcloth for a softer crust