Anadama

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. I'm impressed with the holes in it considering it is whole wheat and cornmeal.