I baked this today and the loaf is already gone, will double the recipe next time. Surprisingly I didn’t taste the corn in the bread — could it be because I made the corn butter with farmers market fresh corn? In any case it’s a plus for my family who are not fans of polenta, yet they declared that this was the best bread I ever baked!
Anna - Honestly, I don't think you can taste the corn butter in the bread either, since that "fresh corn" aroma is pretty ephemeral/volatile. But it does contribute to the texture and color of the loaf, and since you can also put it on the bread it's still worth making/including. And "the best bread I ever baked!" is the kind of review I'm always looking for!
Would it be possible to make this without the corn butter and corn bits? Perhaps adding something else to substitute? I realize it wouldn't have as much corn flavor, just wondering. (Or maybe better to just make another recipe in that case.)
Cynthia - Just leave it out and add 50g of water. That's a conservative amount, it could probably take a bit more. If you do, let me know how it works out!
looks wonderful! I've been experimenting with corn sourdough myself...using masa harina...anything special you have in mind for the corn butter?
Catherine - hang tight, this recipe has an accompanying email explainer going out later this morning!
thanks! ;-)
Hi Andrew, this looks intriguing! I am curious about the crumb - would you mind adding a crumb shot please? Thanks!
check out the email/accompanying post I just sent out!
Ah, I see it now. Thanks! Looks beautiful!
I baked this today and the loaf is already gone, will double the recipe next time. Surprisingly I didn’t taste the corn in the bread — could it be because I made the corn butter with farmers market fresh corn? In any case it’s a plus for my family who are not fans of polenta, yet they declared that this was the best bread I ever baked!
Anna - Honestly, I don't think you can taste the corn butter in the bread either, since that "fresh corn" aroma is pretty ephemeral/volatile. But it does contribute to the texture and color of the loaf, and since you can also put it on the bread it's still worth making/including. And "the best bread I ever baked!" is the kind of review I'm always looking for!
Would it be possible to make this without the corn butter and corn bits? Perhaps adding something else to substitute? I realize it wouldn't have as much corn flavor, just wondering. (Or maybe better to just make another recipe in that case.)
Cynthia - Just leave it out and add 50g of water. That's a conservative amount, it could probably take a bit more. If you do, let me know how it works out!