Cornmeal, Fresh Corn and Rosemary Sourdough

Cornmeal, fresh corn and rosemary sourdough first fold.

Dough deets 👇
70% bread flour
25% whole wheat
5% rye
72% water 1
10% water 2
15% Levain
32% cornmeal soaker
18% fresh corn
2% fresh rosemary.

Prepare the soaker with 2:1 boiling water to cornmeal by pouring the boiling water over the cornmeal. I like to add a little salt as it will make the cornmeal taste better.

Autolyse flour and water 1 for 60 minutes.

Mix in the Levain with half of water 2 followed by the salt and rest of water 2.

Mix in the soaker then on low speed the corn.

DDT 26C.
Bulk ferment 3 hours with 1-2 folds.
Preshape with 30 min bench rest, final shape followed by a cold overnight ferment.
Bake in a hot oven with steam for the first 18-20 then remove the steam for the last 18-20 min.

#sourdough #SourdoughBread

[ishynthesis]

woa the combo really sounds great! im wondering if its a pretty common one since ive just recently started to make my own st sourdough

[alexischavez]

I'm currently re making a sourdough starter as I got lazy and let my other one just die off, but I am also making pizza dough for some pizzas im gonna make soon as well as blueberry banana cinnamon swirl bread 🍞