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.