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Blue (Bloody Butcher) Corn and Caramelized Onion Loaf

CalBeachBaker's picture
CalBeachBaker

Blue (Bloody Butcher) Corn and Caramelized Onion Loaf

Today's bake: Blue (Bloody Butcher) Corn and Caramelized Onion Loaf

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Note: Substituted Bloody Butcher corn for Blue corn, increased TDW from 1.661kg to 2.5kg, increased hydration from 75.44% to 79.42% due to  fresh milled flour factor of 10%.

Discussion: This is another of Sarah's breads that I have enjoyed baking. I milled the corn and the Red Fife at the finest setting. This is a very tasty bread due to the onions and olive oil but you can definitely taste and feel the grainy texture of the corn which is quite nice and the corn and the onions also add nice flecks of coloring to the crust.

Make again? - Yes, definitely.

Changes/Recommendations: slightly decrease the quantity of olive oil.

Ratings

 

 

 

 

 

Comments

Benito's picture
Benito

Beautiful epis Tony, each is artistically made and such an interesting blend of grains as well with the red fife and bloody butcher corn.  I’m sure that I would enjoy the flavour of this bread especially with the addition of the caramelized onion and olive oil.

Benny

CalBeachBaker's picture
CalBeachBaker

Thanks Benny!

Isand66's picture
Isand66

Great combo of grains and flavors.  I’m a big fan of caramelized onions and I imagine how tasty this was. 

CalBeachBaker's picture
CalBeachBaker

At some point I'm going to use this dough as a focaccia. It has a really nice texture.

Tony