When a lot of people think of “corn bread”, they picture the soda-risen American style quickbread that’s a staple in American culture with endless personalized recipes handed down from grandmothers. Well made, it’s delicious and relatively fast to produce.
This isn’t that. Just wanted to get that out of the way.
This is a yeasted bread made with corn. And it’s made with a pre-ferment so that a lot of flavour is drawn out of the wheat flour. Unlike it’s quickbread counterpart, the crumb is … well, I won’t give too much away quite yet, we have a whole process to get through before we get into the final results. There’s a sneak peek of it in the header pic but let’s see how we got there, shall we?
Oh, and this is a Mellow Bakers bread, one of three selected for may 2010 from Jeffrey Hamelman’s great book
NOTE: At this point, the Mellow Bakers’ trip through the book is long done but you can certainly follow along with us on that site and bake whatever breads you feel like tackling and any order you wish!