Today's bake: Blue Corn Sourdough
I kept at the experimentation with the blue corn sourdough after using some in the community bake. This time around was a bit simpler approach.
I started with 100 grams of 100% hydration starter
I scalded 75 grams of blue corn flour with 150 grams of water (probably wasn't enough water in hindsight as this is a thirsty flour).
I then mixed the starter with 300 grams of bread flour and 260 grams of water, 6 grams of salt. I made the dough higher in hydration thinking that the corn may dry it out some. After the mix and a rest I added in the corn. It was a bit clumpy but after a couple stretch and folds it finally was incorporated into the dough, more or less.
I baked this in a combo cooker, 20 minutes with the lid and another 25 without. It was pretty slack and moist when I did the final shape, so I was pleasantly surprised to see the decent oven spring.
It has a nice crisp crust and decent crumb, with swirls of blue (purple) and a few larger globs of corn. Not bad as an experiment.