BONUS FERMENTED TIP – CORNMEAL BREAD BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND

Want to have fresh cornmeal bread for the perfect Sunday breakfast?

  • Feed your starter on Friday late at night (before you go to sleep).
  • Make your dough first thing Saturday morning. Prepare the cornmeal flour first, let it cool down, then proceed with making the dough.
  • In 3-6 hours (when the dough has doubled in size, check out video number 2), shape your
    loaf.
  • After another 2-3 hours at room temperature, move the proofing basket(s) into the fridge.
  • On Sunday morning, check if your loaf has sufficiently proofed in the fridge.
  • If it still needs to rise some more, move it back to room temperature until it’s ready to bake.

For more information, check out the video ‘The proof test’ HERE .

For a sourtastic treat throughout the workweek (for example as a Thursday night dinner)

  • Feed your starter on Wednesday morning before work.
  • On Wednesday afternoon proceed to making your dough.
  • Leave the dough at room temperature until it about doubles in size (approximately 3-6
    hours
    ).
  • Shape your bread and put it into the proofing basket.
  • After 1-3 hours, move the proofing basket into the fridge.
  • When you come home from work on Thursday afternoon, take the proofing basket out of the fridge.
  • Check if the dough has proofed properly while in the fridge.
  • If it still needs to rise some more, move it back to room temperature until it’s ready to bake.

For more information, check out the video ‘The proof test’ HERE.

BY ANITA ŠUMER
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