Pre-ferments with other grains
It's my first post here on thefreshloaf although I've been following it for quite a while and using it as a complement to the other bread books I have at home.
I've search all over DiMuzio, Hamelman, Reinhart, Leader and even Harold Mcgee and was not able to find an answer to my question regarding using pre-ferments based on grains other than wheat or rye.
Here's the deal. I'm Portuguese and I want to bake portuguese Broa de Milho which is a corn bread with only corn (80%) and rye flour (20%). On most of the recipes a sort of pre-ferment (old dough - patê fermenté) is used, usually in very small percentages (like 0,01% pre-fermented flour.. which sounds awfuly little).
I was thinking about increasing the amount of pre-fermented flour to somewhere around 11% just to test it and what I wonder is... can I use other types of grains to create a pate fermente? The ideia would be to add a mostly corn flour and then a bit of rye. I believe the ideia behind this pre-ferment is not so much the leavening (it's a sort of flat bread... kind of like a miche) but the enhancement of flavour through organic acids, so i'm thinking about doing a pre-ferment with instant yeast (not a sourdough starter).
Here's the formula I'm thinking about:
Corn Flour 80%
Pre-fermented flour 11%
It's quite a different bread than the one I usually do, specially because the corn flour is scalded in order to absorb water better and I have no experience with breads with so little gluten.
The gluten is probably next to non-existant in this kind of bread and is simply shaped by flouring a bowl, adding a piece of tacky dough into it and casting the dough onto the air until you arrive at a roundish shape (you can see what i mean here). No proofing is required.
The produced loafs look like this and have this wonderful sweet flavour...
On another ntoe, how much yeast (instant) do you think I should add to the poolish?