The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chipotle Cheddar Roasted Corn Multi-grain

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isand66's picture
isand66

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!

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Formula

ChipolteCheddarRoastedCorn

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Levain Directions

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.

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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.

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Cosmo decided the doggie toy basket makes a good bed....

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Comments

breadsong's picture
breadsong

Hi Ian,
Pecan meal in the starter- what a neat idea.
The bread looks beautiful; the basket pattern imprinted on the loaf is stunning.
Hope the weather there is not too bad - stay inside, and keep warm eating that spicy chipotle-cheddar bread!
:^) breadsong

 

isand66's picture
isand66

Thank you!

I do love the pattern this basket leaves on the loaf.  Not bad for a $2.99 Good Will find.

The bread is a real tasty one.  Funny about the weather as we went from a foot of snow and freezing temps to 50 degrees F. yesterday and today and now tomorrow back to 10 degrees.

Keep warm and dry yourself as well.

Regards,
Ian

Mebake's picture
Mebake

Yum! Sounds very delicious, Ian. The imprint on the crust is very neat, and contrasts very well with the mahogany burnished crust. 

And stay warm and eat that bread. I heard frightening news about the cold weather in the states, i hope you escape the chill.

 

isand66's picture
isand66

Thank you Khalid for your kind words.

It's actually warm today....around 50 F. but tomorrow back to 10 degrees F.

Regards,
Ian

dabrownman's picture
dabrownman

even for you:-)  It sure looks perfectly baked and delicious anyway.  I just got fresh corn here - 5 ears for a buck.  I thought it was the wrong time of year too but the Hispanic markets have to cater to their clientele and they must be bringing it in from south of the equator.  We love chipotle cheddar, corn and an sleepy Cosmo too.  Lucy puts all kinds of strange things in her starters but never ground pecans!  Your corn chipotle cheddar bread has to taste unique

You have outdone yourself this time Ian.

Happy Baking

isand66's picture
isand66

Yes..just when I thought I was hitting a rut with creativity it kind of struck me and I have to admit this one tastes fantastic.  You don't even need anything else on it which to me is the ultimate test.

I hope you give it a try one day.  I wish I could have sent you a piece of this one to try.

Happy baking.

Ian

Foodzeit's picture
Foodzeit

..chipotle cheddar cheese :) That is awesome news for 2014. Wish I can get my hands on that one. Bought plenty of nice cheese when I was back home, among them a truffle infused Camembert... Can't wait to get it on my bread that I will bake tomorrow. Happy baking in 2014 to you

isand66's picture
isand66

Thanks.

I bought the cheese when I visited Vermont in October.  I also had bought a bacon cheddar which was real good.

Look forward to hearing about how you infuse your truffle Camembert into a bread.

Happy 2014 to you as well.

Regards,
Ian

Foodzeit's picture
Foodzeit

infused Camembert is definitely not going to be infused on the bread. I will land on a slice as topping though :) so much is sure already. This weekend we will have Riesling and cheese "degustation" at a french friend's house, he brought some more cheeses. Looking forward to it

Skibum's picture
Skibum

. . . and set of yummy flavour combinations Ian! I love chipoltle and cheddar and will see if I can find some. Regards, Brian

isand66's picture
isand66

Thanks Brian.  Appreciate your comments.

Regards

Ian