September 25, 2017
Cornflour Sourdough
300-400g Strong white flour
100g-200g Corn Flour
50g active Starter
300-350g Water
10g Salt
Mix all ingredients together starting with Water and starter and ending with Flours and then salt. Let sit 45min-1hr.
Perform 3-6 sets of stretch and folds
let sit on counter covered for 8-14 hrs depending on room temp.
in the Morning, pull dough into a ball and place into a floured bannetton. Place in Fridge for 1-5 hrs.
Bake in DO or similar for 40-50min @ 220C(fan) or 240C (conventional)
Bakes an airy, light and tarte version of the classic American Cornbread.
