The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roasted Corn & Red Peppers Sourdough

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isand66's picture
isand66

Roasted Corn & Red Peppers Sourdough

  This is a big one...and a tasty one, great with some barbeque.  If you are on a diet the butter and yogurt in this one is not going to do you any favors, but both added to the overall moistness in the final dough.

I love the way the roasted red peppers compliment the corn and the combination of Semolina flour along with the other flours really gives this bread a unique flavor worth trying.

Since this was such a big bread it took almost 1.5 hours to bake and the corn sticking through on the crust was charred beyond recognition, but the crust is nice and crunching with a moderately open and moist crumb.

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Roasted Corn & Red Peppers Sourdough (weights)

Roasted Corn & Red Peppers Sourdough (%)

You can download the BreadStorm files here.

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.   (Note: I used my AP 66% starter for the seed.) Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Greek Yogurt, butter (softened) and salt and mix on low for 5 minutes.   Next add the roasted corn and peppers and mix for another 1-2 minutes until they are both incorporated.  You should end up with a cohesive dough that is slightly tacky but very manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

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.

After 5 minute lower the temperature to 450 degrees and bake for an hour.  If the crust is getting too dark, lower the temperature to 425 degrees and bake for another 30 minutes or until the inner temperature is 205 - 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.

Crumb

CrumbCloseup

 

Comments

mwilson's picture
mwilson

Looks hearty and tasty Ian. Even with the butter I'm sure this is a nutritious and healthy bread. Nearly a 2Kg loaf, impressive! Nice bake.

Michael

isand66's picture
isand66

Thanks Michael.  It is a tasty one and sticks to your ribs :).

Regards,
Ian

BobS's picture
BobS

Looks great Ian. Not clear if you need BBQ with it; that bread alone could be dinner.

Bob

isand66's picture
isand66

Thanks Bob...you're probably right...just some butter or cheese and you are set :).

Regards,
ian

lepainSamidien's picture
lepainSamidien

What a fantastic looking loaf . . . the corn pops so beautifully in the crumb. Great job !

isand66's picture
isand66

Thanks.....I think :)

This was a tasty loaf.

Regards,

Ian

dabrownman's picture
dabrownman

and wants to know what you have against roasted red peppers .  The corn got 20% but the peppers only 5%?  I asked her how come she never comes up with an interesting recipe like you do and she just pointed her long nose at me, barred her teeth and said 'you're toast' in Swedish and went looking for a gecko to eat.    All kidding aside, this is a fun bread and has to taste corny....eeerrrr.....unique......  if not red peppery:-)  Love the bold bake and that crust has to taste terrific.  Well done and  Lucy does  say HI to to her cohorts in crime.

Happy baking

isand66's picture
isand66

Thanks DA and Lucy!

Funny thing...Max and Lexie are always on me for not adding any toadies and doing slap and folds in our breads.  They keep saying Lucy gets all the fun :).

I thought you would like this one.  It would go real good with some of that barbeque you've been making.  I went to buy some ribs at Price Club last weekend and they were all out so hopefully this week I can finally make some and a brisket too.  I agreed to make the meat for my friends 4th of July party again, so I will be busy smoking away soon enough.

Happy baking and look forward to see your next bake.l

Regards,
Ian

Mebake's picture
Mebake

You got away with some impressive crust. The butter and yogurt are to be blamed for swift coloration of the crust. 

Lovely result, Ian! I like how moist the crumb appears. How is your back holding? I hope baking isn't too stressful to you as it can be to me.

Khalid

isand66's picture
isand66

Thank you Khalid.  Appreciate your kind words.

My back is okay...I've been doing a lot of yard work and playing tennis so it's been a bit sore but nothing too bad.

Hope yours is holding up okay.

Regards,
ian

hanseata's picture
hanseata

and interesting ingredients.The crumb looks really pretty with the kernels and red specks.

Karin

 

 

isand66's picture
isand66

Thanks Karin.  This is a nice tasty loaf.  Glad you like it.

I think you will like my next post even more .....I hope.

Regards,
Ian

Mini Oven's picture
Mini Oven

seem to be surrounded with their own little bubbles.  (Almost like you stuck corn in the holes.)  Do you suppose the corn might be influencing the little yeasty beasties that surround them?   Maybe feeding them extra so their are more of em around the corn, to make more gas?   What happens if you delay adding the corn, folding in much later?     

Awesome loaf!

isand66's picture
isand66

Thanks Mini.

intersting thoughts worth experimenting on.

Regards,

Ian