Chipotle Cheddar Roasted Corn Multi-grain
This bread uses a combination of fresh milled flour from my Nutrimill and store-bought flours. The hard red wheat and hard white wheat were fresh milled.
I used some pecan meal I had bought during my trip to King Arthur Flour a few months ago in the starter which adds a nice nutty flavor to the final dough. I also used some canned corn that I roasted under my broiler since corn on the cob is not in season in New York right now.
I thought some chipotle cheddar cheese would compliment the corn and the combination of flours and to be honest I love cheese so it couldn't possibly hurt it.
Since I used some low gluten ingredients I decided to use some high gluten flour from KAF known as Sir Lancelot to compensate.
I have to say I was not sure how this one would come out, but it honestly couldn't taste any better. The spicy cheese along with the whole wheat flours and pecan meal make this one good enough to eat by itself without any butter, oil or anything. I wouldn't change anything on this. The only downside is I need to lose some weight and it's going to be hard not to eat the whole loaf by myself!
Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I usually do this the night before.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), and honey and mix on low for 5 minutes. Next add the corn and cheese and mix on low for 1 minute to make sure they are incorporated and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. I made 1 large miche. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
Lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.