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POLENTA BREAD

POLENTA BREAD INGREDIENTS:   400 GRAMS BREAD FLOUR 200 GRAMS CAKE FLOUR 200 GRAMS POLENTA 50 GRAMS BIGA 15 GRAMS DRY YEAST 5 GRAMS SUGAR 20 GRAMS SALT 480 GRAMS WATER HOW TO DO: ·        Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth. ·        Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready. ·        Make three cross incisions on each loaf and bake at 220 degrees for 20   minutes, then drop the temperature to 200 degrees and bake until ready.
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CRUMBLE EGG CROISSANT

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.
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THE BASIC OF BAKING BREAD

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