Sourdough Cornmeal Loaf (adapted from King Arthur Flour)
1 round loaf
1 cup (8.5 ounces) sourdough starter
1 1/2 cup (12 ounces) lukewarm water
2 1/2 tsp salt
1 T sugar or honey (or more for sweeter bread)
2 tsp instant yeast
2 3/4 cup (11 ounces) unbleached bread flour
1 1/2 cups (6 ounces) unbleached all-purpose flour, more as needed
1 cup (6 ounces) finely ground cornmeal
2 T vital wheat gluten
1. Combine all the ingredients in the bowl of a stand mixer. Briefly mix to combine, and then knead to form a soft, smooth dough. Add more flour or water as needed so that the dough clears the sides of the bowl but just sticks to the bottom.
2. Place the dough in a greased bowl, cover, and let rise until doubled, about 90 minutes.
3. Shape the dough into a round loaf. Place on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 60 minutes. Slash the top, and bake in a preheated 425 degree oven for 25-30 minutes or until golden brown and hollow-sounding. Cool on a rack.
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