Bread of Summer: Corn, Tomato & Basil SD


Got a very classic but delicious combo. It’s hard to go wrong with corn for it’s at its peak at the moment. What better time to have corn bread than now?

 

 

Corn, Tomato & Basil SD with 40% Sprouted Durum

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

303

100

Sprouted Durum

120

40

       

120

39.60

Whole Kamut Flour

180

60

       

180

59.41

White Whole Wheat Flour (Starter)

           

1.5

0.50

Whole Rye Flour (Starter)

           

1.5

0.50

                 

Hydration

       

33

100

273

90.10

Water

   

240

88.89

30

100

273

90.10

                 

Salt

4

1.33

4

1.48

   

4

1.32

Vital Wheat Gluten

7.5

2.5

7.5

2.78

   

7.5

2.48

Starter (100% Hydration)

       

6

20.00

   

Levain

   

66

24.44

       
                 

Add-ins

72

20.00

72

26.67

   

72

23.76

Grilled Corn

60

20.00

60

22.22

   

60

19.80

Concentrated Tomato Paste

9

3.00

9

3.33

   

9

2.97

Dried Basil

3

1.00

3

1.11

   

3

0.99

                 

Total

   

659.5

244.26

66

220.00

659.5

217.66

 

Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 4 hours (29°C).

Roughly combine all dough ingredients except for the corn. Ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the corn at the 50 minute-mark. After the bulk, shape the dough then put in into a banneton. Freeze for 1 hour before retarding in the fridge for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

 

This bread is loaded with corn. Some of the corn fell out while I was slicing it… It’s perfect for those with a sweet tooth. The basil added a savoury touch, which I really like. The tomato is undetectable though. I should probably be less stingy with it.

 

____

 

Dou Ban Jiang braised glass noodles with egg tofu

 

Preserved duck egg & Chinese sausage garlicky fettuccine

 

Fried egg topped minced lamb ragu with rice

 

Sweet and sour rice noodles with shrimps & peppers

 

Macau-Portuguese-inspired salted cod scrambled egg fries

 

Wasabi soy seaweed rice cake squares with kipper

 

Lamb & zucchini dumplings

 

Chicken makhani, coconut chole, marinated eggs, kipper with red cabbages, mixed veggies, spiced biryani, and naan

 

“Batzels”

 



Source link

Post Author: admin

Leave a Reply

Your email address will not be published. Required fields are marked *