Sourdough Bread with Two Different Flours

Recipe directions

• Prepare the Dough
• Add the active sourdough starter and water to the bowl of a stand mixer.
• Mix until the sourdough starter is dissolved into the water as much as possible.
• Let the mixture rest for 30 minutes.
• Add the yellow wheat flour, cornmeal, salt, and sugar.
• Knead with the dough hook for about 10 minutes, until you have a smooth and pliable dough.
• If the dough is too stiff, gradually add a little more water until it reaches the right consistency.
• First Rise
• Transfer the dough to a clean kitchen towel or a lightly floured bowl.
• Cover and let it rest and rise for about 3 hours.
• Shape and Second Rise
• Shape the dough into one large loaf.
• Place it on a baking sheet lined with parchment paper.
• Cover and let it rise for another 2 hours.
• Toward the end of the rising time, preheat the oven to 200°C / 390°F, using conventional top and bottom heat.
• Bake
• Score the surface of the loaf with a very sharp knife or bread lame.
• Bake for about 50 minutes, until the bread develops a well-baked, golden crust.
• Remove from the oven and transfer the loaf to a wire rack.
• Let it cool completely before slicing.