I created a brand new starter utilizing masa hariña in 4 days. This loaf is the primary bake utilizing it.
I do not know that there is a lot profit out of utilizing an all- masa hariña starter however I needed to see if it will leaven a wheat bread properly sufficient, as I believed it will. It appeared potential that there may be some fascinating flavors in contrast with a wheat starter.
With a masa hariña starter, if you happen to make it thick, as it will be at 100% hydration, it does not lure sufficient gasoline to indicate convincingly that it is lively. That you must add liquid as much as maybe 150% to get a viscosity like a AP wheat flour at 100%. Then the highest and sides will present loads of bubbles. In fact, it should ferment quicker than the thick model.
With this starter, the final day’s combine was thick. I took 40g of it and blended it with 40g of AP flour and about 60g of water, to reveal that the brand new starter was good and lively. After 5 hours it seemed very passable. So I made a decision I had simply made a levain and I ought to make bread with it. It made fairly a pleasant loaf. This is a slice from close to the tip of the loaf:
Recipe
- 110g (37%) – levain
- 60g (20%) – rye (stone floor)
- 20g (6.7%) – masa hariña
- 220g (73%) – KA bread flour
- 190g (63%) – preliminary water + ~30g (10%) extra throughout mixing.
- 1 Tbs – sugar
- 6.5g (2.2%) – salt
Combine all the pieces till hydrated. Relaxation 1/2 hr, knead. Relaxation 1/2 hr, S&F. Relaxation 1 hr, S&F. Relaxation 1 hr, S&F.
Bulk ferment complete ~6 hr. Refrigerate in a single day. Heat 1 1/2 hours, form, proof 1 1/2 hours.
Bake preheated to 450°F with steam, scale back to 300°F 18 min, 410°F 18 min.
The flavour is nice and delicate, however the corn is not very noticeable. There is not as a lot masa as I have been placing in my corn-rye loaves just lately, and I’ll improve it subsequent time to about 20%.
The crumb is mushy and is properly open. The crust is simply too mushy even although it appears to be like good. That is as a result of the corn holds onto a variety of water and I did not bake it lengthy sufficient to compensate. It is going to nonetheless make nice toast, although. The dough was very nice to deal with by the final S&F, and I am positive a dough like this can make an excellent Pullman loaf. As a substitute of the sugar, added as a result of it performs properly with rye, @trailrunner’s Trinity (EVOO, honey, yogurt) must work very well.
As a proof-of-principle this loaf is a hit.
TomP
