For Sher – Hi-Rise’s Cornbread

I was shocked to hear that Sher of What Did You Eat? had passed away. I admit I wasn’t a regular reader of her blog, but as she was a participant in many foodblogging events like Daring Bakers or Weekend Herb Blogging our path crosses several times. Also she participated in last year’s World Bread Day, so I decided to make the Hi-Rise’s Cornbread in her memory.

Sher had a wonderful sense of humor. In her post she wrote:

„My lips purse like I’m kissing the air when I say it, which I imagine makes me look kind of sexy. It also impresses people who don’t bake bread. They think I’m quite an expert. Poolish.“

From now on poolish will always remember me Sher and her sexy lips.

Sher’s Hi-Rise’s Cornbread

I made some minor changes to the recipe. Not because it’s not perfect but due to time management and lack of fresh corn.

Make a poolish [sic]
150 g unbleached bread flour
1 g fresh yeast
150 g water, lukewarm

Dough
130 g water, lukewarm
10 g fresh yeast
fermented poolish
300 g unbleached bread flour
120 g stone-ground white cornmeal
1 small can corn kernels
2 large eggs
2 tb honey
1 1/2 tb vegetable oil (I used olive oil)
14 g salt

Poolish: Combine the flour and yeast is a large bowl, then beat in water. This will produce a very gloppy batter. Cover the poolish tightly with plastic wrap and let it ferment for 2 hours at room temperature, then transfer to the fridge for 12-20 hours.

Dough: Dissolve yeast in 50 g water. Add the remaining water to the poolish and stir to loosen it.

Combine the flour, cornmeal, and corn in the mixing bowl. Add the watered poolish, 1 3/4 of the eggs, the honey, and oil. Stir the mixture with your hand or a wooden spoon until roughly combined. Using the dough hook, mix on low to medium for about 5 minutes and the dough is very smooth. Add the salt and mix for about 2 minutes until it is dissolved.

This is a soft and sticky dough, so don’t be surprised at the way it looks.

Fermenting the dough: Place the dough in a container at least 3 times its size and cover it tightly with plastic wrap. Let the dough ferment for 30 minutes make one stretch and fold, cover again and let rise for 30-45 minutes.

Shaping and proofing the dough: Line a baking pan with baking paper. Using a rolling pin and plenty of extra flour for dusting this sticky dough, gently roll out one piece about 1 cm thick, pressing out any bubbles. Fold the sides of the dough into the center, letting them overlap by 1 cm or so. Roll out the dough again so that it is as wide from folded edge to folded edge as your baking pan. Moisten your hands with water and lightly pat the dough so that it is just slightly tacky. Now roll the dough up like a jelly roll, keeping the folded ends on either side. Pinch the seams to seal it, and lay the cylinder seam side down in one of the prepared pans. The cylinder should fit length-wise but should not touch the sides of the pan.

Cover the loaf tightly with plastic wrap and let it proof until it has risen 2,5 cm above the pans, about 2 hours.

Preheating the oven: About 30 minutes before the bread is fully proofed, arrange a rack on the oven’s bottom shelf and clear away all racks above the one being used. Preheat the oven to 180 C.

Baking the bread: Beat the remaining egg until blended and brush the top of the loaf with it. Bake the bread until well browned, 60 minutes. After 30 minutes take off the pan and cover with aluminum foil. Let it cool on a rack.

It’s really a fabulous bread, as Sher stated. You should give it a try, too.

Sher, you will be missed.