This POLENTA BREAD is fermented with a traditional lievito madre giving the bread a mild, nutty flavor that compliments the custardy porridge we fold into the dough. This bread is made with 40% twice-milled soft white wheat flour, made fresh in house. A few glugs of olive oil round out the flavor profile and give the bread a lovely soft crumb to boot. The whole thing is rolled in millet before baking for a crunch on the crust that contrasts the soft interior.
Pan fry this bread in more olive oil and serve with lightly dressed famers market tomatoes (pan con tomate is a favorite toast around our house).
This POLENTA BREAD is fermented with a traditional lievito madre giving the bread a mild, nutty flavor that compliments the custardy porridge we fold into the dough. This bread is made with 40% twice-milled soft white wheat flour, made fresh in house. A few glugs of olive oil round out the flavor profile and give the bread a lovely soft crumb to boot. The whole thing is rolled in millet before baking for a crunch on the crust that contrasts the soft interior.
Pan fry this bread in more olive oil and serve with lightly dressed famers market tomatoes (pan con tomate is a favorite toast around our house).
