Daniel Etherington

This one uses polenta, as well as maize flour (I used Cool Chile Co Masa harina).

I thought the result would be crumbly and a bit dry, but it’s not. Instead, it’s got a good crumb and a pleasant yellowing colour. Quite a handsome loaf too.

As with much of my bread-making here, it’s another one from Dan Lepard’s The Handmade Loaf, which I’m slowly working my way through.