Advice for Italian-style corn bread
I've been working on this corn bread recipe but am having a hard time getting the results I want. The strange thing is, though, that I have gotten the result I wanted ONCE but can't figure out what I did differently that time a 'round. Any help or insight would be very appreciated!
55 % hard flour
17% corn meal
17% corn flour
1.4 % instant yeast
1.4 % starter
2.8 % olive oil
75 % water
So, right off the bat, it's clear to me that it's a high hydration dough, with corn flours, making it very wet. I'm getting a really dense, flat, unleavened-like texture that I do not prefer. I think what made it successful on that one attempt was getting it folded several times right away, shaped, and quickly into the fridge to final ferment overnight (this dough overproofs real fast, and I think that's the main reason it doesn't turn out). I'm not putting them into a mould of any kind, just shaping into a batard.
When it does turn out, though, it's fluffy, with a crispy crust, and smells buttery. So good. I'm really confused (yay bread!) about why it worked so beautifully that one day (and almost a second) and am almost convinced that someone (my absent-minded self) toyed with the percentages while I wasn't looking.
Also, I need the dough to be able to withstand a long, cold fermentation, due to my production schedule.
Things I've tested for so far, with no luck:
Could it have to do with the amount of kneading/gluten development?
Could it need more folds?
Could it need a very brief bulk ferment?
Could it need less yeast (reduced to 1% to help it withstand the long refrigerated final ferment)?
Could it need a little more hard flour?
I'm of course willing to try any of the above again, if need be.
I'm pretty convinced it has more to do with technique than the ingredients, since it has been succesfull in the past. Just need to get it consistent.
Thanks a bunch!