Whole Wheat Toasted Corn Sweet Potato Ricotta Bread
A few weeks ago I tried making a new recipe I found from KAF for SD English Muffins that called for toasted corn meal. The English Muffins tasted great and the addition of the freshly milled corn meal really made a difference. I decided to try adding the toasted corn flour to my next SD bake.
This formula included some roasted white sweet potatoes and freshly milled whole wheat. The ricotta was added to soften the crumb along with some olive oil.
I was relatively happy with the outcome. The toasted corn meal did come through as much as I would have preferred but added to the other ingredients the overall bread had a nice soft crumb which was very flavorful.
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. You can use it immediately in the final dough or let it sit in your refrigerator overnight.
Main Dough Procedure
Toast the corn meal/flour in a dry frying pan on medium for 4-5 minutes until fragrant. Make sure to stire so you don’t burn the flour. Let cool to room temperature before using.
Since I now use a Ankarsum I add the levain to the water first and then add the flour. If you are using a KA or Bosch you can add the levain after you do your autolyse.
I added the starter to the water and broke it up and then added the flour and potatoes and mixed to a shaggy rough dough formed. Cover the dough and let it sit at room temperature for 30-60 minutes. Next add the rest of the ingredients and mix on low for 10 minutes (if using a different mixer I would suggest mixing for around 4-5 minutes).
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 set to 79 degrees F. 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 540 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 it 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 205 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.