Sweet Corn Bread (Old Dough Method)

by - April 24, 2020






This lockdown period allowed me to have time to review my old posts.  I found the Creamed Sweet Corn Loaf/Bread recipe using a starter dough method that I shared few years ago.  I redid the recipe using fresh corn instead. 

I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread.  Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking.  I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Sweet Corn Bread Recipe - Old Dough Method


Yields: 6 buns in a 8" round pan

Total Flour: 280g

INGREDIENTS:      

Old Dough:

85g bread flour
55g water
1/4  tsp instant yeast
1/8 tsp sugar
Pinch of salt

Main Dough:
195g bread flour
3/4 tsp instant yeast
30g brown sugar (add more if you like slightly sweeter)
3/4 tsp salt
18g milk powder
30g butter, room temperature
28g whisked egg (less than 1 egg)
125g corn and milk mixture of (45g milk + 80g steamed sweet corn kernel)

50g steamed sweet corn kernels

Topping:
Corn starch

Utensil:  
8" round pan, lined the base with parchment paper and greased the side with oil.

METHOD:

For the Old Dough:
  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand until smooth.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it ferment for 12 - 16 hours in cool place or  air-conditioned room if you live in a hot climate.
Note: 
You may also let it proof 1 hour in room temperature (hot climate). After 1 hour, place into the refrigerator for 24 - 36 hours.  Take out the old dough from refrigerator to return to room temperature 30 minutes before using.

For the main dough:
  1. Steam the a fresh sweet corn for 15 minutes.  Remove the corn kernels with a knife once it is cooled down. Divide to 80g and 30g.
  2. Blend  80g steamed sweet corn kernels with 45g milk in a food processor until fine. Please add more milk to add up to 125g if necessary.
  3. Put all main dough ingredients (except butter) and old dough in a bowl of stand mixer and knead for 3 - 5 minutes or till the dough comes together. Add in the butter and continue kneading for another 12 - 14 minutes or until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane). Add in 50g steamed sweet corn kernels and knead for another minute to incorporate the kernels evenly into the dough.              I stopped half way to prevent the motor from overheating. 
  4. Cover the bowl and let the dough rise in a warm place for 45 - 60 minutes or until doubled in size. I normally leave the dough in the same mixing bowl and cover with cling film or kitchen towel.
  5. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 6 equal portions. Please use a kitchen scale if you want to be exact. Roll each portion into a ball.  After finishing shaping all the dough, place buns in a prepared round baking pan.
  6. Let the buns rise for another 40 - 50 minutes or until the buns rise slightly above the rim of the pan.
  7. 10 minutes before baking, preheat the oven to 180°C.
  8. Sprinkle some corn flour on top of the buns and bake for 20 - 25 minutes, or until golden brown.
  9. Remove bread and let it cool on rack.


Main Dough





General Notes:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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2 comments

  1. Why are there two types, old n main doughs used ?

    ReplyDelete
    Replies
    1. Hi, thank you for your question.

      It is a different method of bread baking. If you like to know more, please visit the below link:

      https://www.bakewithpaws.com/p/ingredients.html

      Cheers :)

      Delete