Description
This Yeasted Corn Flour Bread, made with a lean dough, and corn flour rather than corn meal, is filled with corn kernels, and baked as an open pan bread or in a Dutch Oven.
Ingredients
Units
Scale
- 425 grams (1 3/4 cups plus 1 tsp) 80 to 90 degree water, divided
- 100 grams (~1/2 cup) sourdough starter (fed or unfed)
- 350 grams (2 3/4 cups) all-purpose flour
- 50 grams (~ 1/4 cup) finely ground semolina flour
- 175 grams (1 1/2 cups plus 1 tsp.) corn flour (I used finely ground corn meal)
- 175 grams (1 cup) fresh or frozen corn kernels, at room temperature
- 14 grams (1/2 tsp) fine sea salt
- 2 grams (1/2 tsp) instant yeast
- 30 grams corn flakes (optional)
Instructions
- Place the sourdough starter in a large bowl and cover with 350 grams water. Mix with your hand until thoroughly incorporated.
- In a separate container, whisk together the all-purpose flour, corn flour, and semolina flour. Add the flour mixture to the starter/water and mix by hand until incorporated. Add the remaining 50 grams of water while mixing. Fold in the corn kernels.
- Sprinkle the salt and instant yeast on top of the dough and allow the dough to rest for 20-30 minutes at warm room temperature.
- Using wet hands, mix the dough, and then stretch and fold the dough over itself. To make sure the salt and yeast are thoroughly incorporated, use your fingers to pinch the dough. Perform another stretch and fold.
- Allow the dough to rest a few minutes, then perform a few more stretch and folds in the dough.
- Cover the dough with bees wrap, plastic wrap, or a kitchen towel, and allow it to rest 30 minutes. Perform a stretch and fold, recover the bowl, and let the dough rest for 30 minutes more.
- Do one more stretch and fold, cover the bowl again, and allow the dough to proof until it’s about 2 1/2 to 3 times it’s original size. It should still be domed and not collapsed (or flattened on top).
- In the meantime, dust a lined round banneton with rice flour or a combination of rice/AP flour.
- Once the dough is proofed, gently turn it out onto a floured work surface. Shape it into a rough round and let it rest on the work surface for 20 minutes.
- Shape it into a tight boule (round loaf) and place it seam-side down in the lined basket.
- Cover the basket loosely with a kitchen towel, or plastic wrap, and allow it to rise at warm room temperature for about an hour, or until the dough springs back gently when touched lightly with your finger.
- In the final 45 minutes of proofing, preheat the oven to 450 degrees with a Dutch Oven on the lower rack.
- When the oven and DO have preheated sufficiently, gently flip the proofed loaf from the basket to parchment paper. Score the loaf with a lame or serrated knife.
- Using heavy oven mitts, carefully remove the lid and transfer the scored loaf (on the parchment) to the bottom of the baker. (Use the “parchment sling” to transfer the loaf in and out of the baker to keep from getting burned.) Bake each loaf 25-30 minutes with the lid on and 15-20 minutes with the lid off, for a total of 45-50 minutes.
- Remove the loaf (and DO) from the oven and place the loaf on a wire rack to cool for 1-2 hours before serving.
Notes
Adapted from Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home by Ken Forkish.
- Prep Time: 5 hours
- Cook Time: 50 mins
- Category: Yeasted Corn Bread