Cornmeal Sourdough Bread

I created a new starter last week from just cornmeal and water (150% hydration, which is 1 part flour to 3 parts water) as a bit of an experiment. It has a really nice sour smell to it and I’ve been so excited to bake with it. This is my first loaf using the new starter. It was really tasty, slightly sour. My husband really loved it!

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  • 200g 150% hydration cornmeal starter
  • 500g water
  • 30g psyllium
  • 350g flour – 100g cornmeal, 75g white rice, 75g sorghum, 100g corn starch well combined
  • 10g salt
  • Egg wash or corn starch & water wash, if desired (creates a browner crust)

Mix the starter and psyllium with the water and beat until a gel is formed. Add all of the remaining ingredients. Mix and knead until a smooth dough is formed. Cover in an oiled bowl and leave to rise until approximately 2.5x the original size. Form into a boule and place in a floured banneton. Cover and prove on the bench for about 40 minutes. Retard in the fridge over night. In the morning, lift out the bread and prove at room temp whilst preheating the oven to 250c with a baking stone or tile inside. Turn out the dough and slash the top. Brush over the wash if desired. Bake on the stone, with a couple of ice cubes in the bottom of the oven, until well browned. Leave to cool COMPLETELY on a rack before slicing.

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2 thoughts on “Cornmeal Sourdough Bread

  1. Could you explain your starter a little better for me. This looks delicious and I would love to make it, but I need a little more instruction. Thank you!

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