This recipe has been in my ‘to-do’ collection for years. And now that I’ve made it I’m impressed! So super airy and soft – and so very sunny, like a yellow pillow🙂
I’ve made it with polenta (corn meal here in Russia is either too fine or too grainy, like grits) and I liked the color and the texture it gave to the bread. Be aware though that this bread requires a poolish so it will take some time before it gets to your table:
The author of this recipe says it comes from North America, where corn is one of the main food sources. So let’s say this is yet another country-specific recipe to my collection!
1 year ago – Almond Biscotti and Sour Cream Snickerdoodles
2 years ago – Makowiec or Poppy Seed Roll for Easter
3 years ago – Experimenting with Sourdough Bread
4 years ago – Peach Cheese Cake for Victory Day
My changes and remarks:
Used polenta instead of corn flour (corn meal); did not use any couche to proof the bread, just left it covered after shaping.
I enjoyed the process of creating the pattern on top of the loaves: you’re first dusting it with flour except for a strip in the middle (I used a ruler instead of a strip of paper) and then scoring to make it look like a kernel. It didn’t come out that very kernel-like in my case though.
And just as any super-soft bread expect this one to dry out pretty fast (I mean it!). So if you’re intending to make the entire recipe, be sure to freeze the ‘extra’ loaves. I froze one (and good for me – as I had to reshoot it after accidentally deleting all my pictures of the other two loaves).
Result: This bread will make soft slices with crunchy-crispy crust (that will most definitely break into pieces), perfect for morning. It doesn’t have a very distinct flavour but the colour is visible:
Golden crust and yellow crumb: