Cornmeal Bread With Mother Dough |
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Prep Time: 0 Minutes Cook Time: 330 Minutes |
Ready In: 330 Minutes Servings: 1 |
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This bread is amazingly light, with a beautiful golden crust. It's leavened with mother dough (or starter, sour dough) and therefore contains no yeast. I find that this makes bread much easier to digest. For instructions on how to get your mother dough please visit my blog on alessioisonfire. Read more Ingredients:
450g strong white canadian flour |
(also called manitoba or strong white bread flour) |
150g fine cornmeal |
300ml water |
150g mother dough |
1 tbsp agave syrup |
1 tbsp olive oil |
15g salt |
more cornmeal to sprinkle on top of my loaf |
Directions:
1. First I mixed my flours in a large bowl and added salt to them. Then I melted the mother dough in the water to make sure there weren’t any lumps in the dough, added the agave syrup and olive oil.
2. Poured the liquid on the flour and kneaded for about 10 mins, placed it in a bowl and covered it with a damp tea towel. Then it was placed in the oven where it rose for about 4 hours while I was out.
3. When I got home I quickly kneaded it again, took a piece off the dough which will be my mother dough for next time and let it rise for another hour. I also sprinkled cornmeal all around it so that it wouldn't stick to the bowl where it was rising.
4. It was baked in a cast iron saucepan (Le Creuset-style) with its lid on for about 20 mins in a pre-heated oven on full blast (250 degrees Celsius), then took the lid off and left it in there for another 10 mins so that the crust would get nice and golden.
5. Please allow to cool before cutting into it, however do enjoy it once you cut it! I find that this bread is best eaten on the day of baking, though it will still be soft for a few days but it will lose its crunch. Perhaps toasting would do the trick!
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