Crusty Corn buns
A few weeks ago I attempted a bake using corn flour, inspired by Dutch style soft corn bread. It's basically a soft fluffy bread good for toasting, baked with a hint of corn flour for colour and flavour. Anyway, I felt like baking buns and decided to incorporate some corn. Ingredients:
- (100%) 600 gr flour, 80% plain white 20% finely milled corn flour
- (2%) 12gr salt
- (17%) 100 gr SD starter (100% hydration rye)
- (60%) 360 gr water
- 5 tbsp of fresh corn kernels
- Handful of seeds for topping (I used pumpkin)
- Autolyse flours and water for 30-35 min
- Knead in KA on low (all ingredients aside from the seeds) for approx 6 min
- S+F over 3-4 hours whilst the dough rests covered
- Turn out, portion dough out and let rest 10 min
- Shape each bun making sure to create surface tension
- Bake in hot oven (230 celsius) with steam 20 min, remove steam and bake till done. I baked for a total of 32 min.
Overall they tasted great but were a tiny bit dense. I also should have taken them out of the oven 2 or 3 minutes earlier, the tops went a bit dark but still tasted good. Recently I've been adding a tiny pinch of yeast to my bun doughs to get a lighter texture, in future I think I'll keep doing that.