I had half a bag of fantastic cornmeal left in my pantry, and considered making some corn bread. I consulted Ian’s 2014 put up on Broa de Milho earlier than baking, and determined to make use of rye (10%), cornmeal (40%) and bread flour (50%).

I made a 90% hydration levain with the rye and cornmeal the night time earlier than and left it to ferment for 12 hours at RT 19 levels. I then combined the levain with salt, water and bread flour to make a 75% hydration dough of 700g. This was bulk fermented for 3 hours, proofed for 1 hour after which baked at 220 levels for 35 minutes.

The dough was extraordinarily sticky to deal with. I used a spatula to do a few folds throughout BF. 

This went actually rapidly – quicker than my ordinary doughs with 50% levain – and doubled in 3 hours. 

The bread tastes barely candy as a result of corn, however most of all, it tastes fairly bitter! I’ve not had such bitter bread in a really very long time. The feel is superb – I can slice it actually skinny. The crust actually does style like cornflakes!!!