Sourdough Corn Bread
Description
Tasty baked goods for the whole family. Follow all stages of dough preparation, proofing time, and baking. Instead of a yeast starter you can use a wheat starter. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, refresh the starter, preferably in the evening. Measure 10 g of rye starter at 100 % hydration and add 45 ml of warm water.
- 2
Step 2
Add 45 g of wheat flour and stir.
- 3
Step 3
Cover the starter with a lid or seal it with plastic wrap; it will remain at room temperature in this state until morning, i.e., for 12 hours.
- 4
Step 4
In 12 hours, prepare the ingredients for the dough.
- 5
Step 5
Pour 290–300 ml of water into a bowl, add a pinch of fresh or dry yeast, and 10 g of salt.
- 6
Step 6
Pour in all the starter prepared the day before.
- 7
Step 7
Sift the wheat and corn flour into the bowl with the dough.
- 8
Step 8
Knead the dough, you need to knead it on the work surface of the table for 15–20 minutes.
- 9
Step 9
Place the kneaded dough in a bowl and cover it with plastic wrap. Every 30–45 minutes, the dough should be given a “stretch and fold” treatment.
- 10
Step 10
We do a folding, as if making a “Euro‑convert” – stretch one side of the dough and fold it inward.
- 11
Step 11
Then pull the other edge of the dough and fold it onto the first one.
- 12
Step 12
Carry out this process with the other end of the test.
- 13
Step 13
And now flip the dough with the fold downwards. Also, you need to do another turn in 30‑45 minutes. Then place the dough in the refrigerator, covering it with plastic wrap for 10 hours.
- 14
Step 14
Remove the dough from the refrigerator after about 10 hours.
- 15
Step 15
Place the dough on a work surface dusted with flour.
- 16
Step 16
Pull the ends of the dough inward, forming a ball.
- 17
Step 17
Flip the dough seam side down and roll it into a ball.
- 18
Step 18
Cover with plastic wrap and let it rest for a preliminary proof for 30 minutes.
- 19
Step 19
After 30 minutes, unfold the dough, gently stretching it to the sides to form a rectangle.
- 20
Step 20
Fold one half of the dough inward.
- 21
Step 21
Make a perforation with the edge of your palm so the dough doesn't unfold.
- 22
Step 22
Stretch the other half of the dough on top.
- 23
Step 23
Seal the edge of the dough tightly with your palm.
- 24
Step 24
Form a loaf of bread.
- 25
Step 25
Roll it to smooth the seam.
- 26
Step 26
Prepare a place for the dough to rise, cover it with a thick cloth, dust it with flour, and you can add a little bran.
- 27
Step 27
Place the bread dough seam side up.
- 28
Step 28
Fold the edges of the dough upward, and from the sides make small holding rolls out of kitchen napkins. In this form the bread will rise for about 1 hour.
- 29
Step 29
After an hour, the bread needs to be transferred to a baking sheet.
- 30
Step 30
We fold the seam down, using a thin kitchen board for this.
- 31
Step 31
Make cuts on the bread, I do it with a regular blade.
- 32
Step 32
Place the bread in a preheated oven set to the maximum temperature (I use 250 °C), spraying the walls with water; you can place a tray of water on the lower rack. Bake for 10 minutes at this temperature, then release the steam and continue baking for 40–50 minutes at 180–200 °C. Transfer the finished bread to a rack and let it cool completely.
- 33
Step 33
The cooled bread can be sliced and tasted.
- 34
Step 34
The bread turned out fine-crumbed, with a light pleasant corn flavor.