Corn and Jalapeño Bread
- 20 g yeast
- 350 ml water (should it be 300?)
- 500 g flour
- 180 g canned corn
- 120 g chopped canned jalapeños
- 50 g sunflower seeds
- 15 g sea salt
Method
1. Drain the corn and jalapeños. Add the corn to a bowl and roughly blend with a stick blender.
2. In a large bowl, mix the yeast and water until dissolved. Add the corn, jalapeños, sunflower seeds, flour, and salt. Stir with a dough whisk or spoon until a thick dough forms. If it’s too thick to stir, finish mixing by hand.
3. Cover the dough with a damp towel and let it rest for 15 minutes.
4. Stretch and fold the dough for 15 seconds: grab an edge, stretch it up, and press it into the center. Turn the dough ¼ turn and repeat. Cover and let it rise in a warm area (23º-29º) for 15 minutes. Repeat the stretch and fold, then let the dough rise for 30-45 minutes, or until it doubles in size.
5. Flour your countertop and shape the dough by stretching and folding it again. Let it rest for 10 minutes.
6. Line a medium bowl with a towel and dust with flour. Let the dough rise for 30-60 minutes.
7. Preheat the oven to 230º (without the Dutch oven). Place a piece of parchment paper over the dough bowl, flip it onto the countertop, and score the top of the dough.
8. Transfer the dough to the Dutch oven and bake covered for 30 minutes. Remove the lid and bake for another 20 minutes. Carefully remove the bread from the pot and bake on the oven rack for 10 more minutes to crisp the exterior.
9. Let the bread cool for at least 1 hour before serving.
