A sweet corn bread with real blended corn kernel to give the bread a natural light golden colour. Added natural yeast to give the bread a nice aroma and texture :)
Yield: 3 loaves in a 20x10x10cm Pullman tin
Bread weight: 575g
Raw dough weight: 613g
Bread maker: Mayer MMBM12
Natural Yeast (100% hydration)
Day Temperature: 30 degree Celsius
100 g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour
Click the link for the method of cultivating natural yeast:
1. Feed the room temperature natural yeast poolish dough with 10g each of cool boiled water and bread flour. Allow the natural yeast to double in volume. This may take about 1 to 3 hours depending on the yeast strength.
1 hour after feeding, the poolish dough has grown more than double.
2. Collect 60g natural yeast for later use, and keep the remaining in the fridge. You may want to do a small feeding before storing the natural yeast in the fridge.
115g cold water 冷水
50g steamed corn kernels 蒸玉米粒
25g beaten egg 蛋液
40g raw sugar 黄砂糖
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐奶油
275g bread flour 高筋面粉
20g milk powder 奶粉
60g natural yeast 天然酵母
1/2 tsp instant dry yeast 即发干酵母
1. Steam corn kernels with pandan leaf at high heat for about 15 minutes.
2. After the steamed corn has cooled down, blend 50g of corn with 115g of cold water, and 2g of pandan leaf in a food blender.
Keep the corn milk in the fridge for about 15 to 20 minutes to cool down.
3. Pour cold corn milk from (2) into the bread pan.
4. Add in beaten egg.
5. Add in raw sugar, salt and cold butter.
6. Pour in bread flour, milk powder and the natural yeast.
Adding the 60g of natural yeast.
7. Dig a hole and pour in the instant dry yeast.
8. Place the bread pan into the bread maker, select C-11 "ferment dough" function, and start the machine.
The mixing, kneading and first proofing will take 1h 30min to complete.
9. When the program stops, let the dough continues to proof in the bread pan for another 30 minutes.
30 minutes later.
10. Turn out the dough onto a floured worktop. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 204g each.
11. Shape the dough into 3 balls by pulling down the sides, and seal at the bottom.
12. Flatten the dough and roll out into a oval dough about 1 cm thick.
13. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.
14. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin.
15. Flip the dough over so the smoother side will be facing out after rolling up. Roll up the dough from the shorter end.
16. Spray some water over the doughs and place them in a closed oven.
Let the dough proof in a warm oven for about 60 to 65 minutes, or till the dough reaches almost the rim of the Pullman tin.
To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.
17. After the second proofing and the dough has reached about the rim of the Pullman tin, remove the dough out of the oven. Preheat the oven to 170 degree Celsius.
18. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.
19. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.