Corn Porridge And Rosemary Sourdough Bread Recipes

OLIVE ROSEMARY SOURDOUGH

Steps:

• Mixing and Bulk Fermentation
• Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
• Add the olives and rosemary and continue mixing until they're evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
• With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
• Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
• When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
• Pre-Shaping, Bench Rest, and Shaping
• Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
• Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
• Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
• Final Proof
• Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
• Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
• Baking and Storage
• Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
• Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
• Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
• Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
• Let the bread cool on a rack for about 2 hours before slicing.
• Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)

Steps:

• ⁠Hydrate the corn flour with the boiling water, 1 hour, covered.⁠
• Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).⁠
• Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated. ⁠
• Preheat your oven to 400F with a stone/steel/baking sheet in it.⁠
• Divide the dough in two, and place half in a floured bowl. Flour the top of the dough. ⁠
• Flip and swirl the dough in the bowl until you have a smooth loaf. ⁠
• Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone. ⁠
• Repeat with the second half of the dough.⁠
• Bake the loaves at 400F for 1 hour.⁠
• The crust will be crunchy and the inside temperature should be over 205F.

CORN PORRIDGE AND ROSEMARY SOURDOUGH BREAD

Steps:

• Porridge
• Mill your dried corn on the coarsest setting of your countertop mill, and then re-mill the corn on the finest setting, where the stones are lightly knocking.
• Boil water and mix 130-150g of it into the corn flour. Yellow dent corn needs the higher end of that range, and niles red flint corn the lower end. (I didn't get a chance to try bloodly butcher corn.)
• Cover and set aside for about an hour or until the temperature is under 120F.
• Mixing the Dough
• In a medium bowl, add all of the ingredients except the rosemary. Remember to hold back some of the water if you're using volume measurements or a different type of corn porridge (e.g. pureed cooked corn).
• Mix until the ingredients are incorporated. The dough will be sticky and somewhat wet, but not a soupy batter. I like to leave some small chunks of unincorporated porridge for flavor impact.
• Bulk Fermentation
• Cover the dough and let it bulk ferment for 5-6 hours (that was my time frame in a 78F summer kitchen). During the first couple of hours, perform 3-4 rounds of gluten development with a 30-minute rest in between each round. Don't despair if the dough is quite sticky at first, it will become more manageable as time passes.
• Stop the bulk fermentation when the dough has expanded by about 75% and is bubbly on the surface. If your bowl is transparent, you will also see aeration through the sides of the bowl.
• Adding Rosemary and Pre-Shaping
• Flour your counter top and scrape the dough out onto it.
• Stretch the dough into a large rectangle, and alternate sprinkling rosemary on your dough and folding the dough over the rosemary. (For clarification, see the photo collage that precedes this recipe.)
• When you have a thick square of dough, round it into a boule, cover it, and let it rest for 20-30 minutes.
• Shaping and Final Proof
• Flour the top of the dough, flip it over and shape the dough into a boule, batard, or oblong loaf, depending on your baking vessel.
• Place the dough seam-side up in a floured proofing basket and cover.
• Let the dough sit at room temperature for 30-60 minutes before refrigerating it overnight. You can also proof the dough at room temperature only for 1-3 hours, depending on your kitchen temps. The goal is for the dough to expand a bit in size. (See the photo gallery below for before and after photos of the final proof.)
• Baking
• Thirty minutes before the final proof is complete, preheat your oven to 500F with your baking vessel inside.
• When the preheat is complete, remove your proofing basket from the refrigerator, flip the dough onto a piece of parchment paper, score it, and load it into the baking vessel.
• If using a clay baker, bake the bread:
• 20 minutes covered at 500F
• 10 minutes covered at 450F
• 5-10 minutes uncovered at 450F
• If using a cast iron vessel, add a sheet of foil under the parchment and bake the bread:
• 20 minutes covered at 500F, then add a baking sheet under the vessel
• 10 minutes covered at 450F
• 5-10 minutes uncovered at 450F
• The foil layer and baking sheet should prevent the base of the bread from overcooking.