WoodFired Orange Honey Polenta Bread

#Orange Honey Polenta Bread

I modified this recipe from one I got from George De Pasquale of Essential Bakery in Seattle. They sell an Orange Honey Rosette #Bread.  My version uses 100 % hydration Levain, much less Semolina, and some Spelt flour, Fresh squeezed orange juice instead of concentrate, and it is baked in a #Woodfired pizza oven
The semolina and polenta gives it a nice chew . The orange flavor is distinct. Awesome Toast

Using the BBGA template the basic formula is here but some of the amounts are only estimates. I am sure the final hydration was more like 70%.

			Total Fermented	13.77%	Total hydration%	68.87
Total Dough Weight		1.272 kg
	TOTAL FORMULA		LEVAIN		FINAL DOUGH
Ingredients	%	kilograms	%	kilograms	%	kilograms
Total Flour	100.00	0.726	100.00	0.100	100.00	0.626
Bread Flour*	55.10	0.400	100.00	0.100	47.92	0.300
Semolina	4.96	0.036			5.75	0.036
Polenta	12.40	0.090			14.38	0.090
Spelt	27.55	0.200			31.95	0.200
Water	39.45	0.286	100.00	0.100	29.78	0.186
Orange juice	15.65	0.114			18.15	0.114
Salt‡	1.65	0.012			1.92	0.012
Yeast	0.83	0.006			0.96	0.006
Honey	15.69	0.114			18.19	0.114
Vanilla					0.00	0.000
Levain					31.95	0.200
Totals	173.26	1.258	200.00	0.200	200.94	1.258