Sourdough Anadama Bread

Mix the levain ingredients in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.
30 grams Water, 30 grams Sourdough Starter, 30 grams Bread Flour
When the levain is close to being ready, make the cornmeal porridge. Place the cornmeal in a medium mixing bowl. Then, pour in the boiling water and stir, breaking up any clumps that form. Let the porridge hydrate and cool for 30 minutes.
80 grams Cornmeal, 224 grams Boiling Water
In the bowl of a stand mixer*, mix the dry ingredients.
240 grams Bread Flour, 120 grams Whole Wheat Flour, 8 grams Sea Salt
Stir the molasses and melted butter into the bowl of cornmeal porridge.
Pour the cornmeal/molasses mixture, all of the levain, and water into the stand mixer bowl fitted with the dough hook attachment.
Begin mixing on low speed until the sticky dough comes together, a couple of minutes. Then, slowly increase the speed to medium-low and mix for 6-8 minutes until the dough is smoother and doesn't stick to the sides of the bowl (it'll still be sticky).
85 grams Unsulphered Molasses, 3 TBS Unsalted Butter, Levain, 60 grams Water
Transfer to another bowl (or leave in the stand mixer bowl), and use damp hands to gently stretch and fold the dough a few times in the bowl. Cover and bulk ferment in a warm location for 5-6 hours total, or until it at least doubles in size.
During bulk fermentation, use damp hands to perform three stretch and folds separated by an hour each. Let the dough set for the remainder of bulk fermentation.
Place in the refrigerator to proof overnight and up to two days.
The next day, or baking day, punch down the dough and turn it out onto a lightly floured surface. Flour the top of the dough and use a rolling pin to roll it out into an oval slab, about ¼-inch thick. Then, roll it up into a 9" log.
Roll the log in a thin layer of cornmeal on a baking sheet or platter, brush off any excess cornmeal, and transfer to a bread loaf pan, seam-side down.
Cover and proof in a warm location for 4-5 hours, or until the dough rises to the top of the pan. The dough can be a little sluggish, so give it more time if it needed. To test when it's fully proofed, use a floured finger to poke it. If it leaves an indentation and feels light and airy, then it's fully proofed.
Preheat the oven to 375ºF (191ºC).
Beat an egg into a small bowl and brush the egg wash on top of the dough before baking.
Bake for 45-55 minutes, or until the crust is dark brown and the interior temperature reads 200ºF (93ºC). If the crust is getting too dark during baking, tent it with foil.
Cool in the pan on a wire rack for 5 minutes and then turn the bread out to cool at least an hour on the wire rack. Slice and enjoy!
1 Egg

Equipment

Ingredients

Levain

Sourdough Anadama Bread

Instructions

Notes