LeadDog's picture

There is a BBA Challenge out on the net base on Reinhart's book.  The first bread that the group decided to do is Anadama.  I remember when I first read the book that bread sounded interesting but it wasn't sourdough so I forgot it.  Now the BBA Challenge got me interested in it again so I decided to make a sourdough bread based on Reinhart's formula.

I did a two stage starter for the sourdough preferment.

 Stage OneStarter       6 gramsFlour        12 gramsWater         6 grams 8 to 12 hours later I did the 2nd stage. Stage TwoAll the starter from stage one 24 gramsFlour                                           50 gramsWater                                         25 grams Also at this time I added the water to the cornmeal and let it soak.Cornmeal  119 gramsWater         158 grams Let both sit for 8 hours.  Then mix up the dough with the following amounts. Final DoughWhole Wheat Flour  398 gramsWater                        157 gramsSalt                                8 gramsPreferment                  99 gramsCornmeal Soaker     277 gramsMolasses                     79 gramsButter                          20 grams I let it bulk ferment then stuck in the fridge until the next evening.  Then I let it warm up a bit before shaping and letting it proof.  I cooked it in my cast iron roaster for 40 minutes at 460°F.  The first 20 minutes with the lid on.  I slashed the loaf when I took the lid off.  This is a great tasting bread and I love it hot with butter on it.  Here is the crumb shot.Anadama Crumb I'm impressed with the holes in it considering it is whole wheat and cornmeal. 




265 users have voted.


dukegus 2009 May 28
Looks very light for whole wheat and corn bread! I will try it, but my starter isn't that used to whole wheat and corn, maybe I should start feeding those kinds of flour and then try it.
LeadDog's picture
LeadDog 2009 May 30
I'm really shocked that I get the nice big holes in my whole wheat bread.  I think it has to do with the way my flour mill makes the flour.
CraftyBread 2009 June 12
Anadama is one of my favorite breads, although I've never thought of trying it using sourdough. Thanks for publishing your recipe and results - I'm going to try it myself now!

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