Cornmeal Wheat Sourdough Bread

Introduction

Boiling 200 g of water over the cornmeal softens it first, which keeps the finished loaf moist and prevents a gritty crumb. The dough then gets an 8-hour rise, a quick second proof, and a hot start at 240°C for a firm crust. You end up with a sturdy everyday sourdough that slices well for toast, soup, or sandwiches.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8

Ingredients

• 250 g finely-ground cornmeal
• 300 g water
• 250 g wheat flour
• 150 g firm sourdough
• 8 g (1 teaspoon) salt

Instructions

1. Boil 200 g of water and pour it over the cornmeal in a bowl; mix well with a fork and let it cool to room temperature.
2. Add the sourdough, wheat flour, salt and the rest of the water; knead until smooth. Cover with a towel and let rise for about 8 hours.
3. Fold the dough on itself a few times, form into a round loaf and place on a pan covered with baking paper. Make a couple cuts on the surface and let rise for another hour.
4. Preheat the oven to 240°C, sprinkle the loaf with water and bake for 10 minutes; lower the oven temperature to 160°C and keep baking for 30 minutes.
5. Remove from the oven and let it rest on a rack to cool down.

Variations

• Replace 50 g of the wheat flour with rye flour if you want a denser loaf with a more earthy flavor.
• Add 1 tablespoon of honey when you mix in the sourdough for a slightly sweeter loaf and deeper crust color.
• Shape the dough in a loaf tin instead of a round on a pan if you want straighter sides and more even sandwich slices.
• Mix in 2 tablespoons of sesame seeds with the wheat flour for a nuttier flavor and a little extra texture.

Tips for Success

• Let the cornmeal mixture cool fully before adding the sourdough so the heat does not slow fermentation.
• Knead until the dough looks smooth rather than rough and torn; that is important here because the cornmeal weakens the dough structure.
• After the 8-hour rise, the dough should look noticeably puffed and feel lighter when you fold it.
• Sprinkle the loaf with just a light layer of water before baking; too much can flatten the cuts.
• Cool the bread completely on the rack before slicing so the crumb can set.

Storage and Reheating

Keep the cooled loaf in a bread box, paper bag, or loosely closed container at room temperature for up to 2 days. If you need longer storage, refrigerate it in an airtight container for up to 4 days, though the texture will firm up faster.

For freezing, slice the loaf first and pack it in a freezer bag or airtight container for up to 2 months. Reheat slices in a toaster, or warm a larger piece in a 160°C oven for 8 to 10 minutes until the crust crisps again.

FAQ

Why do you pour boiling water over the cornmeal first?

That step hydrates and softens the cornmeal before it goes into the dough. It gives you a more even crumb and keeps the loaf from tasting coarse.

Can you use a sourdough starter straight from the fridge?

You can, but an active firm sourdough at room temperature will give you a stronger rise in the 8-hour fermentation. If your starter is cold and sluggish, the dough may need more time.

Why did my loaf turn out dense?

The usual causes are an underactive sourdough, not enough rise time, or cutting into the loaf before it cooled. The dough should look expanded after the long rise and the baked loaf should feel light for its size.

Is this loaf gluten-free?

No. Even though it uses a large amount of cornmeal, the wheat flour and sourdough mean it still contains gluten.