two corn sourdough
ingredients
levain
100 gms bread flour
125 mls filtered water
1 tablespoon (tbs) active starter
dough
250 gms levain
50 gms polenta
50 gms corn flour
50 gms organic wholemeal flour
250 gms organic white bread flour
1 1/2 tbs salt (i used murray river salt)
15 gms soft butter
100 mls boiling filtered water
filtered water
method
levain
~ mix levain ingredients and leave for 12-16 hours
dough
~ pour boiling water on polenta and leave to cool
~ add flours, levain and butter to polenta and mix with enough water to make a shaggy dough and leave to autolyse for 20-30 minutes
~ add salt, mix briefly, rest for 5 minutes then mix again briefly
~ remove the bowl from the mixer, cover with damp tea towel and leave for about 4 hours or until well risen
~ turn the dough out onto a floured board and do two cycles of stretch and fold and rest for 10 minutes
~ shape dough into a round and place in a baking dish and leave until a finger pressed into the dough leaves an impression
~ slash the loaf and bake with steam on conventional setting for 25 minutes at 250 deg c, reduce heat to 200 deg c and continue to bake for a further 20 minutes
cut a slice while still warm, butter it, and eat it!
