Great timing for this recipe. Had the corn out to make another batch of nixtamal flour and regular corn flour.
I made this bread yesterday. Does have a heavy flavor of rosemary though. My crumb although very good was not custardy and I assume from the combination of flour used.
I used a 50/50 mix of King Arthur Organic Bread flour and home milled whole grain organic hard spring white wheat, along with home milled Dent corn flour. I was not sure how much water was going to be needed as the KA does not absorb much and the whole grain is thirsty. I finalized with 169g of water in the final dough and 140g in the corn. The mix was a touch stickier than my normal sourdough but not by much. After a few S&F’s the dough was very manageable.
After bulk I stretched out the dough to laminate the rosemary in and it was very sticky, needing a lot of extra flour. As this was supposed to be an Artisan style bread all this manipulation pushed out all the entrained bubbles the dough had generated, so the crumb turned out to be more of an enriched style of crumb in my opinion. If laminating the dough was for the purpose of incorporating the rosemary I think next time I will just add it to the mix. I normally make my sourdough using a slightly changed version of Trevor Wilson’s 50% wholegrain which always turns out spot on. Believe next time I will premix (extended autolyse) the flour and add the starter, corn and rosemary and give that a whirl as the gentle manipulation of the dough does open up the holes. As can be seen below the hydration was 79% and was high for my normal sourdough.
Total flour was 430g (including starter)
Total hydration 339 (including starter) or 79%
All in all a great combination for our cookbook. This would go well on Thanksgiving…
BTW Melissa some months ago we spoke about making Nixtamal and I sent you my procedures I used. I said next time I made tortillas I would add hydrated chia seeds to add a little glue to the mix to assist in holding them together and I’d let you know how it worked out. I tried it. WON’T DO IT AGAIN. The pressed tortillas had just enough of a sticky texture they were difficult to remove from the plastic after pressing. WE STILL needed adult beverages (not complaining about this downside though) to get though the process BUT they tasted wonderful.
“The journey continues!”