Corn Bread – Semi Sourdough Recipe


1,063 g Water
177 g Maize Polenta
324 g Laucke Euro Flour
227 g Chef
195 g Water at 25°C
2,085 g Laucke Euro flour
730 g Leaven
855 g Water
52 g Salt
10 g Dried Yeast
1,147 g Polenta Gruel
125 g Raw Sugar


  1. DAY 1: Prepare Polenta Gruel:

    Make polenta by bringing weighed water to the boil in an appropriately sized pot. Once water is boiling start whisking water, pour in the weighed maize polenta, and continue whisking until polenta cracks and thickens enough to hold a ribbon.

  2. Carefully pour and scrape all of the gruel into a heat able plastic container keeping sides clean. Clean pot and utensils immediately for easy cleaning.

  3. Carefully press cling wrap onto the polenta gruel, sealing out any air to prevent skinning.

  4. Place immediately in a retarder set at 10°C for 24 hours.~N.B. Polenta will spit whilst it boils if a continuous whisk is not maintained.

  5. Prepare Leaven:

    Using active Chef prepared the day prior, create Leaven by weighing ingredients into a clean planetary mixer bowl and mix on 1st speed with dough hook for 3 minutes, or until amalgamated, scraping down bowl where required. 

  6. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  7. Affix lid, and leave in ambient temperature of 25°C for 2 hours, before placing in a retarder set at 10°C for 16 hours.

  8. Refresh remaining Chef accordingly with quantities suitable for following days use.

  9. DAY 2: Create Dough:

    Determine Water Temperature: 

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C.

  10. Take and record the temperatures of the Room, Flour, Leaven and allow 16°C for heat generated by friction during the mixing process.

  11. Subtract the 4 recorded temperatures from the base temperature of 100°C (i.e.: desired dough temperature x 4), to determine the water temperature required for the dough to finish mixing at 25°C.Eg. 100°C, - 23°C, - 22°C, - 14°C, - 16°C = 25°C.Therefore the water would need to be tempered to 25°C for creating a dough in the recorded environment of this example.

  12. Weigh Ingredients:

    Place polenta in spiral mixer and break up. 

  13. Weigh tempered water into the Leaven, and pour into spiral mixer, then add flour and sugar. Delay the addition of salt until final minutes of mixing.

  14. Mixing Time Guide:

    Mix for 3 minutes on low speed. Scrape down the bowl and reconfigure dough. 

  15. Mix for another 3 minutes low speed.

  16. Add salt and turn by hand into dough.

  17. Mix for 2 minutes on low speed then reconfigure the dough and; mix for a further 1 minute on high speed.

  18. Take and record dough temperature. N.B. Amend friction temperature if required for future water calculations ie. if dough finished at 27°C will need to increase friction temperature allowance to 18°C.

  19. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid and bulk proof for 45 minutes in ambient temperature of 25°C. 

  20. Remove lid and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  21. Affix lid and proof for a further 45 minutes - 1 hour.

  22. Divide, Intermediate Shape and Proof:

    Divide dough into required amounts. 

  23. Intermediate shape loaves into rounds and place boards lightly dusted with fine semolina.

  24. Cover with cloth and intermediate proof for 30 minutes.

  25. Final Shape and Proof:

    Shape loaves as desired, roll in maize polenta and place into cloth lined baskets, tins or on boards as free form loaves, using cloth (or french couche) pleated, and dusted with semolina, as support between each loaf. 

  26. Loaves may be, dry proofed in bakery ambience (26°C ± 2°C), covered; for 1 hour, or until fully proofed; or placed in proofer set at 30°C with low humidity for 45 minutes - 1hour, or until fully proofed. N.B. Loaf is fully proofed when; touched gently with finger on the end of the loaf, it is slow to spring back and does not spring back the whole way.

  27. Cut, Load and Bake:

    Roll/transfer Vienna loaves onto a peel and place Tin loaves near oven ready to be cut and loaded. 

  28. Using a lame, cut loaves as desired to create different shaped and textured loaves.

  29. Load loaves immediately into preheated oven, and bake directly on stone or ceramic tile floor where possible, and steam for 3-5 seconds.

  30. Bake at 220°C for 30 minutes (Tins), or 25 minutes (Viennas). Damper/vent may be opened for the final 5 minutes of baking for tin loaves for a crispier crust.

  • Specialty Breads
  • Bake: 25 - 30 minutes


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