Since the first loaf in The Bread Baker’s Apprentice Challenge, blogged recently, was such a success, I decided that I’d give the recipe another go and this time keep track of the process with step-by-step pics.
It again proved to be a rather simple, straight forward loaf with little in the way of “tricky bits”. It does span several hours but as with most breads, that time is simply letting the dough rest or proof and it’s not time you need to babysit it.
So if you’re up to a play-by-play with photographic documentation, let’s get started.
The first step which I have no pics of (I’m sure you can picture it quite well in your heads) was to soak the coarse cornmeal for 12 hours. So I got my little bowl, my warm water and cornmeal and went to town. Ok, I just poured them in the bowl and covered. Not exciting. Fast forward to the next morning…
The next stage is to create the preferment, although I think technically this doesn’t qualify as it has the cornmeal in it, Regardless, I tossed the cornmeal mush into the bowl with about half the flour, instant yeast and a little more water.