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.