A Tutorial for Sandy
Sandy had asked me to put together a recipe for the sour dough corn bread. So, here it is more or less.
This gloppy stuff is my starter. It began life as a loose bread dough yesterday. I didn’t measure, but I think I may have started with about two cups of water, a teaspoon of yeast, a table spoon of salt and one of brown sugar. Most of it got turned into yesterday’s excellent fennel loaf.
The remainder has been sitting in a small plastic bowl covered by a plastic shower cap in my fridge.You can see that I have added an assortment of grains to this starter. I can’t remember for sure but I think there is wheat germ and bran in there.
I then took out a lump of the starter to begin my next loaf. Most of the rest of the starter went back into the fridge after I added a bit more flour and water to the bowl.
I then got to work on the new loaf of bread. I added another tablespoon of brown sugar to starter in the bowl.
And then I added a tablespoon of salt.
I then added about a cup and a half or water.
A bread made with a commercial yeast will need two hours for the first rise. I have found that using the starter the bread does better with a long slow rise. I set up the dough after breakfast and didn’t form the dough until late in the afternoon.
I got a little fancy and rolled the dough into a rectangle, coated the surface with olive oil and then sprinkled Herbes Provencal on the dough and then rolled the bread up into a tight roll. I covered the dough with the towel and let it rise again for another couple of hours.
I baked it at 385 after coating the crust with oil.
This bread is crazy-good.
It’s now mostly gone. I had one slice. The bread eaters in this house went wild.
Making this bread takes a few sessions of about five minutes each over the course of the day. The loaf bakes for about 40 minutes. I suppose that I could pretend to my family that it is a huge undertaking to bake this bread or it’s many variants. There aren’t too many things in life that give so great a reward with so little effort.