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.