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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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 🙏