If you love corn the same as I do, this double corn sourdough bread recipe is for you.
Corn flour in the main dough, plus whole corn kernels in the loaf.
It is delicious.
Here is what you’ll need.
Ingredients
Sourdough starter
- 5g sourdough starter
- 35g water
- 30g all purpose flour or bread flour
- 5g rye flour
Dough
- 270g bread flour (90%)
- 30g corn meal flour (10%)
- 50-100g of cooked corn kernels
- 207g water (69%)
- 18g (6%) cold water added along with salt, total hydration 75%
- 60g levain (20%)
- 6g salt (2%)
- Corn meal flour for the loaf coating
Directions
Starter
- 7 am add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at room temp 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume). Learn how to make starter from scratch here.
Dough
- 4.30 pm mix water with flour and cover, let it rest for 1 hour to complete the autolyse.
- During the autolyse process the flour absorbs the water, becoming fully hydrated. This activates gluten development.
- 5.30 pm add sourdough starter.
- Mix on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Cover, let it rest for 30 minutes.
- 6:00 pm add salt and extra water.
- The process of adding extra water is called bassinage, it helps to tighten up gluten. Mix on low speed of your mixing machine for 2-3 minutes, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom.
- Continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
- Leave to rest 30 minutes. At 74-78F /23-26C.
- Meanwhile you can boil the corn , or prepare corn, that was boiled before, cut the kernels of, and get ready for next step.
- 6.30 pm spray your work surface with water, wet your hands to perform lamination.
- Lamination is the process of stretching the dough as thin as you can without ripping it.
- Spread corn kernels all over the dough, fold the dough and it let rest for 45 minutes.
- 7:15 pm 1st stretch and fold.
- 8:00 pm 2nd stretch and fold.
- 8.45 pm 3rd stretch and fold.
- Performing stretches and folds will help with gluten development. Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
- After the final stretch let the dough proof for 30 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-50% rise.
Preshaping sourdough
- 9.15 pm transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
Shaping sourdough
- 9.45 pm dust the dough with flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
- Starting with the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action with the other side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Sprinkle the shaped loaf with water, and roll it in the corn meal.
- Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel).
- Cover it with plastic and return the dough to the 80F (27C) environment for 15 minutes.
- Then transfer the dough to rise for 14-24 hours in the refrigerator.
Baking
Next morning
- Preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 minutes -1 hour.
- Remove the dough from the fridge.
- Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer the dough on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 minutes with the lid on.
- Remove the lid, lower the temperature to 450F.
- Bake for 20 more minutes until golden brown.
Enjoy your double corn sourdough bread 🙏
Is corn meal flour a fine grind corn meal?
It was fine grind, but not super fine.
panettone recipe
It’s looking good so far…Just curious about the rest time before putting this corn loaf in the fridge. What’s happening here?
Thank you!
Peter, hi!
After you shaped the loaf, let it rest for 15 min at warm room temp, then transfer it to the refrigerator for cold retard🙏
Hi, in the starter step, my starter is in the fridge, do I feed it and let it reach peak before taking the 5g out and mixing with the flour, does mixing with the 35g flours and water serve as feeding the starter?
Travis, hi!
After fridge, starter has to be fed at least 3 times before going to the bread. (For best result).
And then, from the strong starter you have to take the required amount , feed it, let it reach the peak, and add it to the dough.
In this recipe I’m using 1:7:7 ratio, but it can be changed, depends on the ratio your starter used to be fed.
Hi! I was wondering if the final stretch and fold time is a mistake? Each stretch and fold has a 45 minute rest, except the last one is 1hr 45 minutes.
Emily, thank you so much. Just fixed it.
45 min in between stretches.
I was just wondering how come 6% remaining water is only 11gm ?? It should be 18gm right?? When I making this bread with only 220 gm total flour , I took 15gm remaining water and it’s become a little sloppy..
Any idea
Thank you so much, it was definitely my mistake. It should be 18g of water. 🙏
I hope I got it right. Sorry if I have miscalculated
Good afternoon Natasha, I Hope you well. First of all i want to thank you very much for this very noble gesture in sharing information. I wanted to ask you a question.
In this case, when you say that the mass in total is 75% hydration, calculating the weight of the water by my accounts you get a mass of 77% hydration.
I was wondering if in your recipes you also calculate the weight of flour and water in your recipes?
EX: 207 + 18 + 30 (levain) x 100/270 + 30 + 30 (levain) = 77.27%
Andre, hi!
Usually I don’t include water and flour from the starter. It doesn’t make a bigg difference 🙏
Hi! I love your recipes and Instagram content. Thank you for sharing your talents. 🙂
Do you think this recipe would work with Maseca instant corn flour? I think it is finer than the flour you used.
Hi!
Thank you for kind words.
I haven’t tried it yet. But I think it should work
Always great content, Natasha! Thank you very much for sharing with us!
Thank you 🙏