I had bought some home made Ricotta from Fairway Market the other day to use for pizza and wanted to use the balance in a bread. They just opened up a new Fairway Market closer to where we live and we went shopping over the weekend. I picked up some Grits which is similar to Polenta but is white corn instead of yellow. Grits by themselves are pretty bland unless you add some cheese and butter. For this recipe I left out the cheese since I was adding Ricotta to the main dough but added a couple of tablespoons to the grits.
I ended up making way too much grits for the bread so I warmed it up on my barbeque and added some cheese and ate it as a side with dinner last night. I was going to grill it but I didn’t cook it long enough for it to thicken up enough.
I used my trusty AP starter and added some freshly ground whole wheat flour and some Bob’s Red Mill Semolina along with KAF Bread flour. I did not calculate the water used in the grits into the overall hydration but it definitely affected the final dough which was a little wet but more than manageable after a couple of stretch and folds.
The final bread ended up perfect with a nice dark crisp crust and moist light crumb. The crumb is not too open but is perfect for sandwiches and grilled bread with some fresh mozzarella and tomatoes from my garden.
If you get a chance you should definitely try this one. Max and Lexi guarantee you won’t be disappointed!
Download BreadStorm .BUN file here.
Boil water in heavy duty pot and add grits and simmer for 5 minutes until soft and thick. Cool completely before using.
(Note: you want to mix 1 part grits to 3 parts water. I made a lot of extra grits but you can try and make the exact amount if desired)
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled.
Main Dough Procedure
Mix the flours with the main dough water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, grits and salt and mix on low for 5 minutes and then add in the Ricotta and mix for one additional minute. You should end up with a cohesive dough that is slightly tacky but manageable. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired.
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 5 minute lower the temperature to 450 degrees. (Note: since I made one large Miche I lowered the temperature to 435 degrees for 2/3’s of the bake to prevent the crust from getting too charred). Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.