Wow! Thanks! I got the Challenger pan for Christmas and already used it for the pork bun recipe. This is next. Love semolina bread so this should be as good or better. I did not know about the lid used as the bottom. Good catch.
Great recipe but it does look a bit dense. It’s always a good rule of thumb as you probably know, to let your bread cool for at least three hours before you slice it. Definitely need to try this recipe. Thank you so much for your efforts
Congrats! Very nice opening and a large air pockets , you are very skilled because you don’t have enough gluten content in this bread , and you did it with perfection , nice pace and clear explanation . Lake it .
So cool David! Baking sourdough is such a fun journey. We recently added some starter articles to our Baker's Classroom: challengerbreadware.com/bread-baking-techniques/#sourdough_starter
wow! that’s a really nice loaf of bread! the cornflour you’re using... is it pre cooked grain ou something like that? because it cooked really fast, usually regular cornmeal takes a while to cook to make traditional polenta.
So sorry we missed your comment Mariana. I'm not sure how that happened. It is just regular cornmeal. I think it cooks up so fast because it's just a small amount.
Hi, experienced sourdough baker from the uk here, got my new bread pan from bakery bits, and this porage concept is very interesting and was my first bake. I fear the recipe needs tweaks for me, the loaf is very small, and dough was far too loose so what came out was more like ciabatta! I used Italian polenta and Canadian ultra strong bread flour. As an aside, the dinner rolls recipe has the rolls proofed in the challenger which is then placed in a hot oven. Is there no danger of cracking, and does the cooking process depend on this, as usually proof my rolls and then carefully place in a preheated cooking vessel.
We're glad it was delicious - we love it too! If the loaf is too small, you can do a 1.5x recipe and make a larger loaf. If it is too wet, you can omit the water 2 weight. Regarding the cracking, you should be fine. Although, it will be a good idea to allow the pan to sit a room temp for a bit to allow it to warm up in stages - we haven't encountered any problems with this recipe. Email us if you have a problem!
@@ChallengerBreadware well chaps, had another go, nd increased rhe flour. Still really soft though, and when I do the sums, the original recipe is over 100% hydration. I’m sure it will taste good, and I,ll keep tweaking! Cheers
@@andrewbentley8273 Porridge loaves are always super soft. The dough should not be super wet even though it's over 100% hydration because the cornmeal soaks up so much water as you make the porridge. Sure hope you're enjoying the bread and having fun tweaking it.
I’m not exactly a novice (36 years baking bread), but I learn from this young man! Very excellent video. Calming voice too, a definite plus.
We're so glad to hear that Sandria! We love Greg too, and he's a fantastic baker!!
Wow! Thanks! I got the Challenger pan for Christmas and already used it for the pork bun recipe. This is next. Love semolina bread so this should be as good or better. I did not know about the lid used as the bottom. Good catch.
Happy baking!!
This is a big winner. Some of the softest crumb I've had in a sourdough!
We totally agree. It's amazing how soft porridge makes bread.
Definitely making this one next! 😋
Happy baking!
Great recipe but it does look a bit dense. It’s always a good rule of thumb as you probably know, to let your bread cool for at least three hours before you slice it. Definitely need to try this recipe. Thank you so much for your efforts
Great suggestion! We may have cut this one too early.
Congrats! Very nice opening and a large air pockets , you are very skilled because you don’t have enough gluten content in this bread , and you did it with perfection , nice pace and clear explanation . Lake it .
Thank you Eduardo. I'm glad you liked the bread, and it is soft and delicious.
Most excellent!!! thank you! Sub'd and T-Up. Waiting for UPS to deliver my Challenger Dutch oven and gloves. Now I need to learn how to do a starter.
So cool David! Baking sourdough is such a fun journey. We recently added some starter articles to our Baker's Classroom: challengerbreadware.com/bread-baking-techniques/#sourdough_starter
I havr fine corn flour...not like stone ground corn meal . Does it work too??
Yes, your fine corn flour will work perfectly.
wow! that’s a really nice loaf of bread! the cornflour you’re using... is it pre cooked grain ou something like that? because it cooked really fast, usually regular cornmeal takes a while to cook to make traditional polenta.
So sorry we missed your comment Mariana. I'm not sure how that happened. It is just regular cornmeal. I think it cooks up so fast because it's just a small amount.
Mmmkay
Hi, experienced sourdough baker from the uk here, got my new bread pan from bakery bits, and this porage concept is very interesting and was my first bake. I fear the recipe needs tweaks for me, the loaf is very small, and dough was far too loose so what came out was more like ciabatta! I used Italian polenta and Canadian ultra strong bread flour. As an aside, the dinner rolls recipe has the rolls proofed in the challenger which is then placed in a hot oven. Is there no danger of cracking, and does the cooking process depend on this, as usually proof my rolls and then carefully place in a preheated cooking vessel.
Ps tasted delicious though!
We're glad it was delicious - we love it too! If the loaf is too small, you can do a 1.5x recipe and make a larger loaf. If it is too wet, you can omit the water 2 weight. Regarding the cracking, you should be fine. Although, it will be a good idea to allow the pan to sit a room temp for a bit to allow it to warm up in stages - we haven't encountered any problems with this recipe. Email us if you have a problem!
@@ChallengerBreadware well chaps, had another go, nd increased rhe flour. Still really soft though, and when I do the sums, the original recipe is over 100% hydration. I’m sure it will taste good, and I,ll keep tweaking! Cheers
@@andrewbentley8273 Porridge loaves are always super soft. The dough should not be super wet even though it's over 100% hydration because the cornmeal soaks up so much water as you make the porridge. Sure hope you're enjoying the bread and having fun tweaking it.
I’m a beginner SD baker and I want to try this recipe with cheese and /or olives. At what stage do I add them. Thanks
Are you wanting to add cheese and olives to your polenta porridge bread?
Would grits be the same?
Yes, you could definitely add grits. It'd be so good.
@@ChallengerBreadware thanks! I’ll try that, I just got my bread pan in about a week ago
U are way talking too much