Red Corn & Roasted Garlic Sourdough Bread

Описание: This is one of my absolute favorites – red corn porridge and roasted garlic sourdough bread! Incredibly creamy, burst of flavors! Sweet and earthy, a bit of spice from the red corn. I used 10% whole grain spring wheat (Brian Severson Farms) and 90% bread flour (King Arthur Flour). You can substitute with your favorite cornmeal. I used red cornmeal from Brian Severson Farms. It is a fine grain, stone ground whole cornmeal. Nice spice to it – pairs beautifully with the roasted garlic. Please see the recipe notes below:

Recipe:
Levain: mixed 30g:30g:30g (very active starter:flour:water). Let sit for 5 hours (or until tripled in volume) at 80degF.

Autolyse: mix together 325g flours (290g bread flour and 35g spring wheat) and 240g water. Let sit 3-4 hours at room temp.

Roasted garlic: Cut the top off the head of garlic just enough so that the garlic cloves are exposed. Add a bit of peanut oil, then wrap up tightly in foil. Roast in the oven at 400degF for about 30 minutes. Let cool completely, then remove head of garlic and press out the individual cloves. Mash with a fork.

Porridge: Off the heat, combine ¼ cup (34g) red cornmeal and ¼ cup water and whisk. On medium heat, add ¼ cup milk. 1 minute later, add ½ cup water and continue to whisk. You can then add 1-2 cloves worth of the roasted garlic. Continue whisking often until the porridge thickens. Set aside to cool.

Hand mix in 65g levain (I use a version of the Rubaud method). Let the dough sit for about 30 minutes. Then mix in 7g sea salt. Immediately after the salt step, carefully fold in 90g garlic porridge until just incorporated. Careful to not over mix – this can degrade the gluten.

Continue to bulk ferment, performing 4-5 stretch and folds separated by about 45 minutes each. Watch now the dough strengthens throughout bulk after each S&F. If dough maintains a temp of around 75degF, you can expect the bulk ferment to last around 6 hours total (the time it takes from adding the levain, to the time to tip out to shape). If warmer ~80degF, expect closer to 4 hours bulk. If cooler (~70degF), expect closer to 7.5 hours bulk.

Shape: Turn out onto well-floured countertop. Shape by folding in the sides then rolling downward. Be gentle to not degas the dough! Sprinkle with a bit of brown rice flour, then transfer to lined banneton.

Proof: 20 min at RT proof, then move straight to the fridge (38°F) overnight 12-16 hours.

Bake: Preheat oven to 500degF for at least 1 hour. Can use a dutch oven or other baking apparatus, but I prefer a thick stone with a roaster pan cover. Remove dough from fridge, turn out onto parchment paper, slash, and immediately move to the hot stone in the oven. Bake covered (with additional steam, optional) for 20 minutes. Remove roaster lid and turn down heat to 450degF.

Continue baking another 20-25 minutes until desired color is reached. I prefer a darker crust, so I bake around 25 minutes uncovered.

Cool for at least 2-3 hours until slicing! 😊


Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproof...