Golden Corn Rolls
Yield: 12 rolls
Time:
* Mix: 10 minutes
* First fermentation : 3 hours, with folds at one and two hours
* Preshape, rest, and shape: 35 minutes
* Proof: 2.5 – 3 hours
* Bake: 20 minutes
Desired dough temperature: 78F
Ingredients:
* 463 g flour
* 249 g yellow cornmeal
* 324 g water
* 16.4 g (2 3/4 teaspoons) salt
* 73 g olive oil
* 214 g active 100%-hydration sourdough starter
Method:
1. In the bowl of a stand mixer with a dough hook, combine all of the dough ingredients, holding back a little of the water. Mix in low speed to incorporate, adjusting the water as needed to achieve a medium-soft dough consistency.
2. Continue mixing in low or medium speed to a medium level of gluten development. The graininess of the cornmeal will make it a bit challenging to pull a windowpane, but you should be able to do it if you’re gentle.
3. Transfer the dough to a lightly oiled container. Cover and ferment for three hours, with folds after the first one and two hours.
4. Turn the dough into a lightly floured counter. Divide into 12 pieces of approximately 100 grams each. Preshape it into balls and let rest, covered, for 20 minutes.
5. Shape the dough into “ears” as above, and place it, seam-side-down, on a couche.
6. Proof, covered, for 2.5 – 3 hours, until the indentation left by a fingerprint fills in very slowly and about halfway.
7. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
8. Just before baking, slash the rolls with a crosshatch pattern to resemble kernels.
9. Once the rolls are in the oven, reduce the temperature to 450F. Bake for 5 minutes with steam, and another 15 minutes or so without steam, until the crust is golden brown.
10. Cool on a wire rack.
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Many thanks to Wildyeastblog.com!!!!
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