The Best Sweet Corn Dough Bread Recipe

I found some cornmeal in the pantry. And sourdough bread is very easy to make. So I decided to mix the two and create a cornbread recipe that I want to share with you all.

Table of Contents

Print

• 100 g cornflour
• 100 g hot water
• 400 g white wheat flour
• 230 g water
• 80 g active sourdough starter
• 10 g fine sea salt

1. In the evening (day before baking), first mix 100 g of corn flour with 100 g of hot water. Set aside to cool slightly.
2. When the cornmeal has cooled, dissolve 80g or active sourdough starter in 230g of water. Add 400 g of white wheat flour and chilled corn flour. Mix by hand until all ingredients are combined. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes. This break is called 'autolyse'. Watch how the dough becomes more elongated after the rest. Letting your dough rest after mixing is a great option if you don't know how much water your flour absorbs. You can start with less water, let the dough rest and then see if you need to add more water.
3. An active ryegrass starter looks bubbly and has grown (doubled in volume) since the last feeding. I fed my dough starter that morning.
4. Add 10 g of salt and squeeze it well into the dough.
5. Knead the dough for 5 minutes or until you see that the dough is elastic and does not split, then transfer it to a clean bowl. Cover the bowl with a piece of cling film or a tea towel and leave to rise overnight until (almost) doubled in size. It took 11 hours for my dough to double in size because my kitchen was quite cold. If you want to speed up the fermentation, add more starter or put the bowl in a warm place (oven).
6. In the morning, the dough looked like the picture below.
7. Next, use your plastic dough scraper and scoop the dough out of the bowl. We sprinkle it with flour and divide it into two parts or leave it as it is if we make a large noodle.
8. Form the dough in advance into a ball, coat with flour and cover with a piece of cling film. Let it rest for 10 minutes. If the surface tears, your dough is too insulated.
9. Meanwhile, prepare your growing basket. I like to line my growing basket with a kitchen towel. Make sure your basket is well floured so the dough doesn't stick to it when you take it out.
10. After 10 minutes have passed, shape your loaf. Dust the dough again and turn it over. Spread it slightly with your fingers and then fold the top of the dough in the middle first. Turn the dough 180° and repeat. Then, fold the top half over the bottom half and pinch tightly. Be sure to create some tension when folding.
11. Transfer your bread to a rising basket and dust with flour. We cover it with the rest of a kitchen cloth and let it rise until it gains volume and passes a baking test.
12. You'll know your dough has fermented if the indentation you make with your finger turns slowly and not all the way. If the dent returns quickly, let the dough rise longer. My bread took 3 hours to fully ferment.
13. At least 30 minutes before baking, preheat your oven to the maximum temperature of your oven along with the Dutch oven or a baking stone. I used the dutch oven.
14. When the oven is preheated, remove the bread from the rising basket and transfer it to the Dutch oven. Toast the bread and place the Dutch oven in the oven.
15. Bake the pastry for 20 minutes with the lid on at 240°C/465°F and 20-25 minutes with the lid closed at 230°C/445°F and until the bread is a nice golden colour.
16. Cool on a cooling rack before cutting for at least 1 hour – this is the hardest part.

• Author: Natasha Krajnc
• Preparation time: 14 hours 45 minutes
• Cooking time: 25 min
• Category: bread

I was really looking forward to this year's winter solstice, which for me is a real new beginning, a real start to the new year. You can feel the natural calm and strength at the same time that day, something I aim for in 2015. And the days…they are finally starting to get longer again.

There hasn't been much sun this winter, and I feel that my soul and heart have been yearning for the warmth of the sun and the expanded energy of light for a long time. So, the least I could do was find a worthy replacement – to feed my soul and expand my heart. I found some cornmeal in the pantry and that was it – my birth this winter. Even though I'm allergic to corn, I love how it brings sweetness and yellowness to the bread.

Sourdough bread is very easy to make, all you need to do is to know the readiness of your sourdough before moving on to the next step (shaping or baking). If you leave it to rise too long, your bread won't have enough strength to rise fully and may even fall apart after rising, and if you let your dough rise not long enough, the crumb will be tight. and dense and the crust of your bread will be pale.

For this sourdough cornbread, I mixed the dough in the evening, let it rise until it doubled in size in the morning, preformed it, shaped it, let it rise until it doubled in volume again, and passed the dough test. baking, then I baked it. and let it cool. If you can't bake it in the morning, you can mix the dough in the morning, let it rise until the afternoon, then shape it, let it rise again, and bake it in the evening.

Cornbread

Ingredients

yields: 2 small loaves or one large loaf

• 100 g corn flour + 100 g hot water
• 400 g of white wheat flour
• 230 g of water
• 80 gr active starter of rye dough
• 10 g fine sea salt

GUIDELINES

• In the evening (day before baking), first mix 100 g of corn flour with 100 g of hot water. Set aside to cool slightly.
• When the cornmeal has cooled, dissolve 80g or active sourdough starter in 230g of water. Add 400 g of white wheat flour and chilled corn flour. Mix by hand until all ingredients are combined. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes. This break is called 'autolyse'. Watch how the dough becomes more elongated after the rest. Letting your dough rest after mixing is a great option if you don't know how much water your flour absorbs. You can start with less water, let the dough rest and then see if you need to add more water. An active ryegrass starter looks bubbly and has grown (doubled in volume) since the last feeding. I fed my dough starter that morning.
• Add 10 g of salt and squeeze it well into the dough.
• Knead the bread dough for 5 minutes or until you see that the dough is elastic and does not crumble, then transfer it to a clean bowl. Cover the bowl with a piece of cling film or a tea towel and leave to rise overnight until (almost) doubled in size. It took 11 hours for my dough to double in size because my kitchen was quite cold. If you want to speed up the fermentation, add more starter or put the bowl in a warm place (oven).

• Next, use your plastic dough scraper and scoop the dough out of the bowl. We sprinkle it with flour and divide it into two parts or leave it as it is if we make a large noodle.
• Form the dough into a ball, coat with flour and cover with a piece of cling film. Let it rest for 10 minutes. If the surface tears, your dough is too insulated.
• Meanwhile, prepare your growing basket. I like to line my growing basket with a kitchen towel. Make sure your basket is well floured so the dough doesn't stick to it when you take it out.
• After 10 minutes have passed, shape your loaf. Dust the dough again and turn it over. Spread it slightly with your fingers and then fold the top of the dough in the middle first. Turn the dough 180° and repeat. Then, fold the top half over the bottom half and pinch tightly. Be sure to create some tension when folding.
• Transfer your bread to a rising basket and dust with flour. We cover it with the rest of a kitchen cloth and let it rise until it gains volume and passes a baking test.

• You'll know your dough has fermented if the indentation you make with your finger turns slowly and not all the way. If the dent returns quickly, let the dough rise longer. My bread took 3 hours to fully ferment.
• At least 30 minutes before baking, preheat your oven to the maximum temperature of your oven along with Dutch oven or a baking stone. I used the dutch oven.
• When the oven is preheated, remove the bread from the rising basket and transfer it to the Dutch oven. Mark the sourdough foil and place the dutch oven in the oven.

Check out the video I made below to see the preforming, shaping and scoring part of the recipe.

• Bake the pastry for 20 minutes with the lid on at 240°C/465°F and 20-25 minutes with the lid closed at 230°C/445°F and until the bread is a nice golden colour.
• Cool on a cooling rack before cutting for at least 1 hour – this is the hardest part.

If you have any questions or thoughts, leave a comment below, I'd love to hear from you.

Happy, healthy and sunny New Year to everyone – whenever it's the start of your new year!

Check out my other delicious sourdough recipes:

Frequently asked questions