My next bread for the Mellow Bakers was Corn Bread. You can find the recipe on page 139 in “Bread” by Jeffrey Hamelman, the book we are baking our way through at a very relaxed pace. First I thought, it was a quick bread like the Spicy Jalapeño Cornbread I made for the Modern Baker Challenge. But this is not true at all.
This is a bread made with a poolish, a mixture of bread flour, water and yeast, that is. As I was feeding my sourdough culture the day I wanted to make the poolish I wondered whether I could substitute the excess sourdough for the yeast. Ulrike and Paul in the forum thought it was possible, so I replaced the yeast. As the 2,8 oz of excess sourdough were at 100% hydration I cut back the flour and water in the poolish by 1,4 oz each (I opted for a half batch). This I let stand for 18 hours (12 – 16 hours were just not possible with my schedule).
The next day, I added cornmeal (half polenta and half corn flour) to the mixing bowl, poured water over it and let it soak for about 15 minutes. Then I added the remaining ingredients and did some mixing and kneading. I let it rise for about 1 1/2 hours, with a S&F after 45 minutes. Then I preshaped the dough lightly into a round, covered it and let it rest for another 20 minutes. I shaped it into an oval loaf and transferred it to my nice proofing basket which has a spike pattern on the bottom which should transfer to the top of your loaf. I let it rise for another 1 1/4 hours and inverted the risen loaf onto the peel. Due to the pattern, I didn’t score the loaf. Had I known the loaf would burst and the pattern would disappear, I’d have scored the loaf. Oh well… Into the oven it went for about 40 minutes.
I liked this bread best still warm from the oven with butter and some homemade mixed berries jam. I don’t think it aged really well. We did eat it the next 2 days, but it definitely was not our favorite bread. Lien wrote she made corn rolls – I think these might be appreciated more in our house, so I’m going to try that. The poolish for corn rolls is on the counter already so I can bake them tomorrow.
I made corn rolls the other days and I must say we liked them more than the corn bread even though they were made from the same recipe. Below you see a corn roll with homemade dandelion honey.