Dan Lepard’s White maize and wheat loaf

2014-07-30 07.22.44

I’ve long wanted to make this bread. Actually this phrase can be applied to most breads/cakes I make. They sit on the ‘to-make’ list forever, waiting ever so patiently, only to be passed over by new ‘enthusiasms’ (new word from the wonderful Celia’s funny post). They are sometimes seized upon in a sudden frenzy, only to be placed back on the shelf. In this constant flux of contingencies and fancies, a few actually get made. This one, for example,  materialized when i noticed the expiry date on my bag of maize flour from Italy.

White maize and wheat loaf
230g             leaven
325g             whey (I used a mixture of fromage frais, kefir and water)
300g             Italian ’00’ flour (I used a mixture of ‘0’ and T65)
100g             strong wholewheat flour
100g             white maize flour (mine was a faint yellow)
1.5 tsp          salt

After having worked with very wet doughs, this one felt uncomfortably easy to work with (yes, the irony of it). I was worried it would be a dry tight crumb, but it turned out quite nice. I want to experiment with more maize breads, upping the quantity of maize flour and adding stuff like Espelette chili and chorizo.

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