Double Corn Sourdough Sandwich Bread
I had a small amount of finely ground corn meal left in my cupboard so thought I really should use it up soon. So I used it to make a polenta and thought I would try adding it to bread along with corn kernels for extra corn flavour. I haven’t sliced this up yet, but I love how it baked up nice and all.
Using 40% pre-fermented flour and with the sugars from the corn this fermented rapidly being ready to bake with a 130% rise from the end of mixing. I also didn’t bake with steam with this bake and perhaps I really don’t need it even with less enriched doughs.
For 1 loaf in a 9x4x4” Pullman Pan
Overnight levain build, at 74°F about 10 hours to rise 3x.
In the morning add salt to water and dissolve. Add levain and mix.
Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 12 mins. Add cooked and cooled polenta and mix until well incorporated. Finally add cooked and cooled corn.
Remove dough from the bowl and do some slap and folds. Next set up aliquot jar.
Bulk fermentation at 82ºF.
End bulk when aliquot jar reaches 40% rise.
Shape the dough into a batard and place in buttered Pullman pan. Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.
Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.
Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.
Once oven reaches 425ºF score top of dough and then brush with egg/milk wash. Transfer to oven and bake for 25 mins. Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF. Bake for another 30 mins rotating as needed until browned. Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.
