Sunday, January 17, 2010

Chestnut Corn

A full recipe this time, mixed and fermented in the baker.

2 1/2 cups all-purpose flour
1/4 cup coarse cornmeal
1/4 cup whole wheat
1/2 cup (approx) chopped cooked chestnuts
1/2 tsp yeast
1 1/4 tsp salt
1 3/4 cups water (approx)

First fermentation time: 22 hours
Second fermentation time: 1 3/4 hours
Baking notes: with lid 25 minutes, lid off, 15 minutes
could possibly have baked longer

The cornmeal and the chestnuts reacted to the long fermentation with a lot of flavor, the result had a very sourdough/playdough edge--a pretty wet crumb, from the wet dough, the texture wasn't as light as I'd hoped but the taste was enjoyable-good for cheese. As usual, the sides of the bread didn't brown as well as the top b/c they never see open oven. This one fitted well in the baker.

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