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 Bread: A Baker’s Book of Techniques and Recipes. If you want to join us as we bake our way through the entire book, don’t hesitate to jump in at any point.