The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White corn and Whey Loaf (c) Dan Lepard's The art of handmade bread

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saumhain's picture

White corn and Whey Loaf (c) Dan Lepard's The art of handmade bread

It's been a month since I started baking with sourdough. So far every single recipe I tried (and there were plenty of them really) was successful and delicious!

This loaf is made with Italian 00 flour, corn flour (in the recipe white corn flour is used; I used simply fine corn flour, don't know whether it's the same thing) and whole-wheat. Oh and whey. I made it, as suggested by Dan Lepard, by stirring a bit rennet in milk and then straining mixture through cheesecloth.


I baked with steam at somewhat 220 C (my oven is damn old, it's hard to tell) for 40 minutes.

I really like the way it turned out, the colour, the crumb and holes - everything is perfect! I bet, the colour could have been more deep, but I was sort of afraid that the bottom might burn.


Mebake's picture

Well done saumhain! nice open crumb. I'd love to see my starter back on track again.

saumhain's picture

Thank You!

It was also really delicious!

SylviaH's picture

Nicely done, saumhain!


saumhain's picture