18 | September | 2026 | Bewitching Kitchen

I’ve been flirting with making this bread for a while, finally took a deep breath and did it! It was a lot easier than I anticipated. The idea and basic formula came from a super creative baker I follow on Instagram, and you can marvel at all her stuff clicking here.

EAR OF CORN SOURDOUGH BREAD
(slightly modified from crumbofherown)

for main dough:
265g bread flour
170g water
65g active starter (mine was at 60% hydration)
6g salt
2 tiny drops yellow food coloring

for green dough (you will use only half of it for the husk)
160g flour
85g water
30g starter
3g salt
two tiny drops of green food coloring

Start by making the main dough, adding first the water to the bowl of a KitchenAid type mixer, and diluting the yellow color in it. Add all other ingredients, mix with the dough hook for about 4 minutes. Transfer to an oiled bowl, and ferment at room temperature folding 4 times at 45 minute intervals.

Make the green dough, exactly the same way. It will be lower in hydration, so it won’t be as smooth as the other dough. Place in a small, oiled bowl, and ferment at room temperature. Do minimal kneading every time you fold the yellow dough.

After about 8 hours of mixing the dough, form the yellow dough as a batard, and place in a banneton. Leave the green dough in the bowl and place both components in the fridge overnight.

The next morning, the yellow dough out was gently shaped/pushed each batard into more of a corn-cob shape without completely reshaping the dough. I scored lengthwise first, then added horizontal scores across the entire loaf to create the individual kernels.

For the husks, I rolled the green dough out into a rectangle and cut out triangles. I placed the triangles over the yellow cob, folded the tips down, and added a small piece of green dough at the base for the stem.

I baked these individually at 450°F with the lid on for 23 minutes, then 425°F with the lid off for 8 minutes. If the green dough gets too much brown color, protect it with aluminum foil.

Let the bread cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: I have used food coloring in bread dough before, but had not added to the water before mixing. That makes all the difference in the world! Mixing the color once the dough is formed can be very tricky, and time consuming. Adding to the water makes it incorporate in the dough like a dream… The green dough will resist rolling at first, just allow it to rest a bit so the gluten relaxes, and continue trying. I did not want to make a very small amount of dough, so I used the full recipe. With the leftover dough I made a tiny little boule, scored it and baked after the big bread was out of the oven.

So there they are, my two babies, ready to be enjoyed! I am definitely going to play with this concept, it was quite straightforward to make, although I was a bit scared to try it at first.

I hope you visit @crumbofherown site on IG, it is quite amazing everything she does with sourdough in terms of shaping and adding colors. I want to try many different versions… So many breads, so little time!