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
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
Thanks Benny!
Great combo of grains and flavors. I’m a big fan of caramelized onions and I imagine how tasty this was.
At some point I'm going to use this dough as a focaccia. It has a really nice texture.
Tony