I created a brand new starter utilizing masa hariña in 4 days.  This loaf is the primary bake utilizing it.

I do not know that there is a lot profit out of utilizing an all- masa hariña starter however I wished to see if it could leaven a wheat bread properly sufficient, as I believed it could. It appeared attainable that there may be some fascinating flavors in contrast with a wheat starter.

With a masa hariña starter, if you happen to make it thick, as it could be at 100% hydration, it would not lure sufficient gasoline to point out convincingly that it is energetic. You must add liquid as much as maybe 150% to get a viscosity like a AP wheat flour at 100%.  Then the highest and sides will present loads of bubbles. In fact, it is going to ferment quicker than the thick model. 

With this starter, the final day’s combine was thick. I took 40g of it and combined it with 40g of AP flour and about 60g of water, to show that the brand new starter was good and energetic. After 5 hours it appeared very passable.  So I made a decision I had simply made a levain and I ought to make bread with it.  It made fairly a pleasant loaf.  This is a slice from close to the tip of the loaf:

Recipe

• 110g (37%) – levain
• 60g (20%) – rye (stone floor)
• 20g (6.7%) – masa hariña
• 220g (73%) – KA bread flour
• 1 Tbs – sugar
• 6.5g (2.2%) – salt

Combine every little thing till hydrated. Relaxation 1/2 hr, knead. Relaxation 1/2 hr, S&F. Relaxation 1 hr, S&F. Relaxation 1 hr, S&F.

Bulk ferment whole ~6 hr. Refrigerate in a single day. Heat 1 1/2 hours, form, proof 1 1/2 hours.

Bake preheated to 450°F with steam, cut back to 300°F 18 min, 410°F 18 min.

The flavour is nice and delicate, however the corn is not very noticeable. There is not as a lot masa as I have been placing in my corn-rye loaves not too long ago, and I’ll enhance it subsequent time to about 20%.

The crumb is comfortable and is properly open.  The crust is simply too comfortable even  although it appears good.  That is as a result of the corn holds onto numerous water and I did not bake it lengthy sufficient to compensate.  It would nonetheless make nice toast, although. The dough was very nice to deal with by the final S&F, and I am positive a dough like this can make a great Pullman loaf.  As an alternative of the sugar, added as a result of it performs properly with rye, @trailrunner’s Trinity (EVOO, honey, yogurt) must work rather well.

As a proof-of-principle this loaf is a hit. 

TomP