Roasted Sweet Corn Sourdough Bread
Вставка
- Опубліковано 5 чер 2024
- Use your seasonal sweet corn in a unique way with the Roasted Sweet Corn Sourdough Bread recipe.
Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
grantbakes.com/ebook
Dough Ingredients:
Bread Flour - 450g
Water - 300g
Starter - 100g
Salt - 10g
Inclusions:
Roasted Sweet Corn - 150 grams
Video Chapters:
0:00 Intro
Legal Notice: The Grant Bakes UA-cam channel and website are owned by Farwell Family LLC, an Illinois limited liability company. - Навчання та стиль
Looks good👍🏻
Looks yummy. Perfect for my grill day. Pat pat 🤚
Hi Grant, thanks for the great video as always may I know when you say leave a room temperature for the bulk fermentation for 4 to 5 hours, what is the temperature you specifically referring to?
Mmmm, i wonder how that would be with a little diced jalapeño...
Yummy 🤤
BEAUTIFUL!😛
This is corny 🌽. Looks delicious 🤤
I thinking about making this too. We bought 12 ears corn for 3 dollar 😂
I love some fresh sweet corn on the cob. And obviously, sourdough is amazing. I'm having a hard time imagining myself liking this bread. I WANT to like it, but I'm afraid it would be a textural nightmare for me. I've had cornbread before that had whole corn inclusions and it didn't impress me. I wonder if toasting the corn in the skillet a little more after slicing it off the cob, maybe with a little butter, would make for a better texture when added to the bread.
Fair enough! I can see some not liking the texture. With it toasted and buttered I love it, but I also do like cornbread with whole corn mixed into the batter 😊
@@GrantBakes It really does look good on video. I hope my comment doesn't deter anyone from trying it, because for a lot of people, I'm sure it'll be great.
@@SuperDavidEF Thanks, David!
Wooooooow
Beautiful loaf… ! Totally different subject but I wonder if you could try this with dried cranberries instead of corn….
Yes, you could try this with a bunch of different ingredient options.
😋
I have a couple questions, I am hoping you can answer. I just started doing sourdough a couple weeks ago and Im curious on Bulk Fermentation, I normally do this over night in the oven(with it turned off of course) But I have also heard of people doing it in the fridge overnight. What exactly is the difference?
I come from a Brewing background,so I am fairly fimilar with fermentation and how its done, at least for beer, wine, and mead . In Brewing, you only ferment cold when you want an ultra clean ferment with little flavor added by the yeast, so logically I would think that sourdough bulk fermented in the fridge would be less flavorful than fermented at room temp?
Also, how do I adjust the cook time for a sourdough with A fair amount of Oil added to it? Thanks in Advance.