I am having fun with making an attempt corn (maize)-rye blends in quite a lot of breads. At present I baked a pair of sourdough boules the place 40% of the flour is an equal mix of corn and rye. The baked loaves got here out enticing and splendidly good consuming
Pix first, then particulars.
Recipe
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– 360g (60%) – KA bread flour
– 120g (20%) – Indian Head superb corn meal
– 120g (20%) – Locke’s Mill stone floor rye
– 80g – (13%) – 90% hydr starter
– 360g + 15g – water (preliminary + later)
– 13g (2.2%) – salt
– 0g sugar (I forgot so as to add a contact of sugar)
General hydration with starter: 64%.
Combine frivolously, add water, relaxation half-hour, knead, relaxation, 3 s&f classes. Bulk room temperature (73°F) 7 hours, roughly doubling in quantity.
Divide in two, form into preform balls, relaxation quarter-hour, gently for boules with out extra folding, solely tightening the floor.
Proof ~ 1 1/2 hours, retard in fridge till morning. Bake chilly.
Preheat 500°f, bake with preliminary steam 300°F quarter-hour, end 415°F 21 minutes.
The baked loaves have a light, beautiful taste with neither the corn nor the rye standing out over the opposite. The crumb is tender and pretty open for the flour combine. The crust has a bit of crunch with out being chewy. One loaf ended up weighing 50g greater than the opposite. There is no such thing as a trace of sourness. The oven growth was modest, which I anticipated what with the flour combine and the quantity of rising within the fridge.
General, two pleasant loaves. I will freeze one for later.
TomP
