It's not unusual to use grains other than "the usual suspects" such as wheat and rye in bread. Sometimes these grains are added as flour or sometimes they are added as a roux, basically in porridge format.
You can try this with oat flour, or sorghum. This recipe uses golden yellow polenta "fioretto" that is milled slightly finer than regular polenta.
Crusty Polenta Boule
There are two ways to use the polenta in the recipe. Either cooked into a porridge or pre-soaked overnight.
Cooked polenta will result in a softer crumb with a light maize flavour, whilst the soaked polenta will result in a bread where the presence of the maize is more evident.
120g refreshed Motherdough.
80g Polenta a) cooked with 320g water slowly until a soft porridge, or b) soaked overnight in 80g water. NB: If using cooked polenta you will only use 160g cooked weight of the porridge.
400g White bread flour (Biowheat Coarse White is great for this recipe) or Gideon Milling.
15g Baker's Malt
250g water, cold from the fridge.
Polenta and rice flour for dusting
1. Refresh your Motherdough and leave it to come up to ready to bake stage.
2. Blitz your refreshed Motherdough, water, polenta 160g cooked or 160g soaked, and optional oil to a smooth paste.
3. Mix the liquid through your flour & baker's malt to form a shaggy mess.
4. Leave to autolyse for 45 minutes.
5. Add salt, knead slowly to incorporate the salt and then on a medium high speed until the dough clears the sides and bottom of the bowl and sits on the hook. If you are kneading by hand, add the salt, slap & fold the dough to the point that it is elastic and holding its shape.
6. Transfer the dough to a plastic container and perform 4 sets of stretch & fold every 15 minutes. Rest to allow the bulk fermentation to achieve an increase in volume of 30%. The dough should have a bit of a wobble to it when you shake the tub.
7. Place into the fridge for 30 minutes and then remove, divide in 2 and shape into two boules.
8. Retard in the fridge for at least 12 hours at 6 degrees.
9. Remove from fridge and allow to rest for 30 minutes and then perform the poke test every 30 minutes until ready to bake. This should take around 2 hours at 25 deg C.
10. Bake in a 1 hour preheated oven on max, fan on, on a baking steel or in a dutch oven. Reduce temperature to 190 deg Fan On when the bread goes in. Steam for the 3-4 times every 5 minutes at the start of the bake for the steel, remove lid after 20 minutes for the dutch oven.
11. Bake until the bread passes the knock test, has good even colour and a hard crust. This should take about 50-60 minutes at low altitude and about 20 minutes longer at high altitude.
12. It is very important that this specific bread is allowed to cool before cutting for best texture.
This recipe contains no oil and us such will produce a loaf with a thick chewy crust. You can add 30g Olive Oil to the liquid and create a loaf with a thinner crust.
This makes enough dough for a large medium loaf (1000g dough) or two small loaves (500g dough each.)