This variation on our Simple Sourdough Recipe was influenced by the season. It's July - and in Michigan, that means...corn on the cob season!
The addition of corn, corn flour, and a little honey really makes this loaf shine! Toast it up with butter, honey, and sea salt, or make a delicious sandwich on it - we have a feeling that this loaf will quickly become a fan favorite!
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Sweet Corn Sourdough
375g Bread Flour
75g Corn Flour (Fine Corn Meal is ok too)
325g Water @ 90F (+ 30g cold water for Bassinage)
125g Sourdough Starter
100g Cooked Corn Kernels
Prepare your Starter: 9-10pm
Mix up your starter in preparation to mix the dough the next morning- at least 125g of starter is recommended.
Next Day (Mixing Dough)
Mix the Dough: 8:00am-9:00am
Autolyse: Mix 325g of water + all of the flour in your stand mixer with the paddle attachment for 5 minutes on speed 3-4. Cover and rest for 1 hour.
Cook the corn kernels at this time in order to allow enough time for them to cool before they are added to the dough.
Add your starter (~125g) to the stand mixer bowl and mix, this time with the dough hook, for 5 minutes.
Bassinage: Add the salt and 30g of cold water to the mixer bowl and work the dough with your hands for a minute or two until the majority of the water is absorbed. Then, mix with the dough hook for 5 minutes on speed 3-4. Cover and rest for 30 minutes.
Lamination: Stretch the dough as thin as possible without tearing it on our work surface. Then, sprinkle the 100g of cooked corn kernels and 15g of honey on to the thinly stretched dough, then fold it back up to form a dough ball.
Bulk Rise: Stretch and fold the dough a few times (4-6), then cover and rest for 30-45 minutes. Repeat this process 3-4 more times over the course of the next 2-3 hours.
Pre-Shaping: Dump the dough out on the counter and preshape the dough into a ball. Lightly dust with flour, cover with a towel, and rest for 45 minutes on the counter.
Final Shaping: Shape the dough in a boule or battard and place it seam side up in your proofing basket, cover and place in the refrigerator overnight.
Next Day (Baking Bread)
8:00am - 9:00am
Preheat your oven and Baking Steel Original to 500F for 1 hour
Slide the loaf and parchment paper into your preheated steel, place 2 ice cubes next to it and quickly cover the loaf with an inverted metal/aluminum mixing bowl. Turn the oven down to 475F and bake for 25 minutes.
Open the oven, remove the bowl covering the loaf, and elevate the loaf on 2-3 Baking Steel Bracelets for the remainder of the bake. Turn your oven down to 450F and bake for 15-20 more minutes.
Remove the loaf from the oven and allow it to cool completely until cutting into it. Enjoy!
- Baking Steel
- Metal/Aluminum Mixing Bowl (to use during baking)
- Lame or Razor Blade (to score with)
- Parchment Paper
- Baking Steel Bracelets or a rolled up 'ring' of aluminum foil
- Mixing Bowls
- Stand Mixer (extremely helpful, but not necessary - double mixing times if mixing by hand)
- Bench Scraper
- Proofing Basket