Sourdough Bread with Corn and Rosemary

The corn from the cornfield behind the house is not really meant to be eaten, but it still tastes good when the cobs are still young. I put a few of the corn kernels in a sourdough bread along with a sprig of rosemary. It turned out to be a light, tasty bread.
Sourdough is a type of bread that comes from a natural fermentation process. It's a simple thing to make once you know how it works, and I enjoyed it. Maybe you'd like to try it sometime, too.

You will need ripe sourdough starter for this recipe. If you want to make it yourself, you can watch this video:

0:00 Opening
0:40 Corn harvest
2:11 Levain
2:38 Autolyse
3:34 Mix
4:15 Bulk Fermentation
4:56 Shape
5:27 Rest & Proof
5:36 Bake
6:33 End

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Ingredients:

300g bread flour
100g whole wheat flour
20g rye flour
100ml water
10g salt
60g ripe sourdough starter
60g corn
1 sprig rosemary

Preparation:

1. A few days before baking, make a healthy sourdough starter that is fed every day and shows signs of fermentation.
2. Peel the corn cobs and cut off the kernels or use canned corn kernels (well drained). Chop them finely or grind them in a blender.
3. Chop the leaves of a sprig of rosemary.
4. Step 1 Levain: The preferment (levain) is made before mixing the dough. Mix 50g bread flour, 30g whole wheat flour with ripe sourdough starter and 80ml of water and leave it at warm room temperature for 4 to 5 hours.
5. Step 2 Autolyse: This is the step that actually just mixes the flour and water together. But it is also possible to immediately add the levain, which also contains water. Put the remaining flour, water and levain in a mixing bowl and knead until there are no more dry crumbs. Cover the bowl and let it rest for 1 hour.
6. Step 3 Mix: Add the corn kernels, rosemary and salt to the bowl and knead thoroughly.
7. Step 4 Bulk Fermentation: Cover the dough and let it ferment for about 4 hours. It should almost double in size. During this time, make 3 folds at intervals of 1 hour. To do this, lift two sides at a time with wet hands, turn once and lift two sides again.
8. Step 5 Shape: Lightly flour the dough and the work surface. Grasp the dough with both lightly floured hands and gently pull it down, where you press it together. This creates surface tension in the dough, which helps it keep its shape during fermentation. Dust a proofing basket lightly and transfer the dough.
9. Step 6 Rest & Proof: To prevent your dough from drying out overnight, place your dough into plastic bag and seal.
10. Step 7 Bake: The next morning, preheat the oven to 200°C. Turn the basket onto a silicone mold or into a cast-iron pot and bake the bread for 1 hour at 200°C.

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Music: Epidemic Sound

(1) Days of Healing - Franz Gordon
(2) Christine - David Celeste

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#sourdoughbread #fermentation #cottageliving

[kominichi]

Nice season now. It's better time to spend time out side, is it?
Looks delicious corns. It's not for eating?
Also the bread looks nice. I want to try some!
I like corns inside a bread.