I had half a bag of fine cornmeal left in my pantry, and thought of making some corn bread. I consulted Ian's 2014 post on Broa de Milho before baking, and decided to use rye (10%), cornmeal (40%) and bread flour (50%).
I made a 90% hydration levain with the rye and cornmeal the night before and left it to ferment for 12 hours at RT 19 degrees. I then mixed the levain with salt, water and bread flour to make a 75% hydration dough of 700g. This was bulk fermented for 3 hours, proofed for 1 hour and then baked at 220 degrees for 35 mins.
The dough was extremely sticky to handle. I used a spatula to do a couple of folds during BF.
This went really quickly - faster than my usual doughs with 50% levain - and doubled in 3 hours.
The bread tastes slightly sweet due to the corn, but most of all, it tastes quite sour! I've not had such sour bread in a very long time. The texture is excellent - I can slice it really thin. The crust really does taste like cornflakes!!!
- ll433's Blog
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What a good looking loaf! You got a more open crumb than I did the few times I tried making one of them.
Yes it did end up with a more open crumb than I expected, especially given how the dough was behaving throughout. The rather sour tang and unique crumb turned out to be very popular with the family. Very tasty, all gone today.
Lovely appearance and I love the yellow colour of the crumb very much Lin.
Have you made toast with it yet? It should make fabulous toast!
I'm guessing the time for the levain was just too long which is why it was sour?
-Jon