The Fresh Loaf

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From Laurel's Kitchen Book: Anadama Bread

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Mebake's picture
Mebake

From Laurel's Kitchen Book: Anadama Bread

This is a 100% whole wheat bread with corn slurry. It is an enriched bread with molasses and oil. TFL member Janet (Janetcook) has blogged about it earlier here.

I used sunflower oil, and substituted Molasses for date syrup since i didn't have any. Like janet, i used a sourdough starter (210g) instead of the yeast called for in the recipe. Furthermore, i had storbought fine cornmeal, so i cooked it to a slurry and used it after 1/2 hour.

I mixed the dough with a mixer, but continued by hand when the corn slurry, date syrup and oil were added. Since the dough was faily wet, i kneaded using the (Slap and fold technique) and the dough was miraculously turned into a soft, smooth dough. (The corn slurry was edible enough as it is, and i could eat the whole lot!)

Given the fact that i used a white starter, the levain was an all white liquid sourdough, so the fermentation of the dough was fairly sluggish. After forming the doughs and molding them into the pans, they were allowed to ferment for an hour and then were refrigerated to the next day eveneing (18 hours). Next day, i removed the pans from the fridge, and allowed them to continue fermenting for 6 hours! at 10 pm they were ready to be baked.

This morning, i had a slice. The crust was soft, and the crumb was moist and very soft. It was slightly sour, yet sweet from the date syrup. the corn slurry did not shine through as i had hoped, but it did help establish the overall character of this loaf.

Personally, i preferred Peter Rienhart's Anadama. However, next time, i won't reduce the corn meal to a slurry/mush. Janet's version must have tasted loads better with the coconut oil, and freshly ground corn.

-Khalid

Comments

ananda's picture
ananda

That is a very lovely-looking loaf of bread Khalid,

Some long fermentation going on too, of course.

All good wishes

Andy

Mebake's picture
Mebake

Thanks, Andy,

I hope you are doing well. we missed your posts here.

-Khalid

isand66's picture
isand66

Those may not taste as complex as you like but they sure look perfect.  What a beautiful moist and open crumb.

Nice bake Khalid.

I hope your back is starting to feel a bit better.

Regards,
Ian

Mebake's picture
Mebake

I liked it, nonetheless. The crumb was very soft due to the oil.

Thank God, I'am recuperating fast now. I'm learning to cope with chronic , yet very mild pain.

-Khalid

isand66's picture
isand66

Glad to hear you are feeling better.  Hopefully you will keep feeling better over time.  I still have my moments when my back acts up but if I didn't have the surgery I have no doubt I would be 100 times worse off.

Regards,
Ian

Mebake's picture
Mebake

It is Good To know that my back will get better in time.

Thanks for the heads up, and may you always feel great. 

Thanks , Ian!

varda's picture
varda

Khalid, I don't know what a corn slurry is, and I've never had anadama bread, but this looks wonderful.  And I'm sure the date syrup provides a great variation from the original.   Maybe even better.  Is that what gives the crumb the reddish tinge?  -Varda

Mebake's picture
Mebake

I meant by slurry a mash. I have cooked the fine cornmeal until it became porridge like. Yes, the date syrup and the corn mash have given the crumb a darker reddish color.

I my opinion, cooking the corn meal this way reduces alot from its flavor. I'd cook it very briefly next time.

-Khalid

dabrownman's picture
dabrownman

Anadama bread rose so well and very lofty.  SD has to be the way to go for developing flavor in this bread.  it looks like a very healthy sandwich bread Khalid.

Happy baking,

Mebake's picture
Mebake

Thanks, DA!

Alpana's picture
Alpana

Your bread and corn slurry look & sound yummy. How do you make the corn slurry? Anyone who feels using wholegrain flours sacrifices texture and taste should see your breads.

Mebake's picture
Mebake

I may have misused the expression. Slurry may not be the word, a mush/mash would be more like it. I have cooked the corn into a pudding like consistency, thats all.

Thanks Alpana :)

-Khalid

Janetcook's picture
Janetcook

Hi Khalid,

Your bread looks lovely.  Very nice crumb!

I am curious as to what it is about PR's Anadama that makes it your first choice between these 2 recipes?  What I liked about Laurel's was the aroma of the corn meal with the molasses in it...I will have to check with the people I gave the bread to to see how they liked it....I am at a disadvantage not being able to taste what I bake so I have to go by aroma :-)

Thanks for posting and for your comments!

Take Care,

Janet

Mebake's picture
Mebake

Peter Rienhart's Anadama bread calls for corn meal in the soaker, no cooking involved. The grittiness of the corn and the extened soaking brought excellent flavors, whereas cooking corn the way i did subsided the flavor of the corn meal. I should have added corn meal as is, or cooked it to a mash only.

Thanks alot Janet!

Janetcook's picture
Janetcook

Hi Khalid,

Thanks for explaining the differences you found between these 2 loaves.  Next time I bake it I will do PR's formula and give it to the same 2 people who got the last loaves where I used Laurel's recipe.  I checked with them this morning and both liked the Laurel's loaves.  Liked the consistency which I think was probably denser than yours was because of how I cooked up the corn.  It was pretty thick and creamy which created a dense crumb.

I did add a bit of IY to my formula because of all of the molasses.  I knew it would take an age to rise without it and I was afraid of too much sour with a long rise...

Thanks again for explaining :-)

Janet

evonlim's picture
evonlim

very nice loaf, love the crumb. i have date syrup in my pantry was wondering what to do with it. it was a gift from a japanese friend who brought it from Doha. definitely, will use it in my next bake! 

evon