Community Bake - Infinity Bread

For this Community Bake of Infinity Bread bake I decided to use some blue corn from New Mexico that a friend gave me this summer.

I started by refreshing my sourdough starter with 25 grams whole wheat and 75 grams AP along with 100 grams of water.  Not long after I soaked 100 grams of sesame seeds in 175 grams of water.  

Once the starter reached peak bubbliness I mixed up the dough.

Dough Formula:

• 100 grams refreshed starter
• 125 grams bread flour
• 125 grams whole wheat flour
• 125 grams blue corn flour
• sesame seed soaker plus all water from the soaker
• an additional 125 grams of water (300 grams total including soaker water)
• 13 grams salt

I mixed by hand, allowed it to rest, than kneaded in the bowl.  I did two stretch and folds at about 1 hour intervals.  I continued to ferment another 2 hours or so. The dough did not rise too much.  I then put the dough in the fridge to continue to ferment overnight.  The next morning I removed the dough from the fridge, shaped and let rise and warm for about two hours.  I heated the oven loaded with a cast iron combo cooker to 450 F.  I baked covered for 20 minutes and uncovered for 25 minutes at a reduced temperature of 400 F..  There was a bit of oven spring which was good as the dough didn't rise much during proofing. 

The crust is a bit dense, as was expected, the color has a bit of a purple hue to it, influenced by the blue corn.  The taste is very nutty, with some good crispness to it due to the sesame seeds.  Overall this came out better than I was expecting, not having baked bread with blue corn before.  If I tried it again I might reduce the % of blue corn to the 15-20% range to get a bit less dense bread, but these proportions met the intent of the community bake and it was a good experiment overall.