Sourdough Cornmeal Bread
Discover the rustic charm of homemade sourdough cornmeal bread—where the tangy depth of sourdough meets the subtle sweetness of cornmeal and honey. This artisanal bread boasts a golden crust and a tender, slightly textured crumb, thanks to the fine cornmeal. Perfect for beginner and seasoned bakers alike, this recipe guides you through an overnight cold fermentation process, allowing flavors to deepen while making it easy to fit into your schedule. With just a few wholesome ingredients, including a bubbly sourdough starter and pantry staples, you’ll craft a loaf that’s ideal for hearty sandwiches, toasting with butter, or serving alongside soups and stews. Bake this golden beauty and enjoy the irresistible aroma of freshly baked bread in your kitchen!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 grams Warm water
- 300 grams All-purpose flour
- 100 grams Fine cornmeal
- 25 grams Honey
- 8 grams Salt
Instructions
In a large mixing bowl, combine the active sourdough starter and warm water. Stir together until the starter dissolves into the water.
Add the all-purpose flour, cornmeal, and honey to the bowl. Mix until the dough starts to come together into a shaggy mass.
Sprinkle the salt over the dough and knead it by hand in the bowl for about 2-3 minutes to incorporate the salt evenly. The dough will be sticky at this stage.
Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature for autolyse.
After resting, begin a series of stretch-and-folds to develop the gluten structure. Perform 4 sets, spacing them 30 minutes apart. To perform a stretch-and-fold, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides.
After completing the final stretch-and-fold, cover the dough and allow it to rise at room temperature until it has doubled in size. This may take 4-6 hours depending on the temperature of your kitchen and the strength of your sourdough starter.
Once the dough has risen, gently shape it into a round or oval loaf, being careful not to deflate it too much. Place the shaped dough into a floured banneton basket or a bowl lined with a floured kitchen towel.
Cover the dough and place it in the refrigerator for its final proof. Let it chill for at least 8 hours, or overnight, to develop flavor and structure.
When ready to bake, preheat your oven to 475°F (245°C) and place a Dutch oven or baking stone inside to heat.
Carefully transfer the dough onto parchment paper and score the top with a sharp blade or lame. This allows the bread to expand properly in the oven.
Place the dough (with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the lid or steam the oven by adding water to a hot pan for the first 20 minutes of baking.
Reduce the oven temperature to 450°F (232°C) and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 21.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
