Have you ever had to run from one side of the airport to another to catch a flight, and managed to enter the plane just before they shut the doors?    That’s how I’m feeling about this bread – the last one to complete the May series of Mellow Bakers!   With only one day to spare,  here I am, bringing you corn bread…

When thinking about corn bread my mind floats towards iron skillets and bacon.    However, Hamelman’s corn bread has nothing to do with that American classic. It is in fact a “regular”, yeast-leavened bread, with corn meal in the dough.   The dough is also leavened with a poolish, a mixture of flour, water, and yeast that pre-ferments for 12 hours.   In typical Hamelman’s fashion, the dough is mixed very briefly, then folded once before the final shaping.    The corn meal imparts a nice yellow tone to the dough, but also makes it feel a little rough.

This is a very nice bread, open crumb, delicate flavor… Two thumbs up!

If you want to see all other bakers’ take on Hamelman’s corn bread, click on this link…

For those following the Mellow Bakers adventures,  the month of June brings Vermont Sourdough (my default bread),  pizza (I definitely look forward to comparing Hamelman’s dough with my favorite),  and a bread made with beer and roasted sprouted barley (no idea where I’m going to find that :-(). Stay tuned, or… join the fun and bake with us!