It is well known that corn and pickled vegetables such as cucumber or peppers make a tasty combination. In this recipe, whole corn flour is scalded and mixed with high-gluten flour and a sourdough starter. Although the dough is suitable to make a decent loaf, it can be also divided into small portions to make rolls.
The recipe makes one big loaf, two medium ones or 10 rolls of about 75 gr (2.5 oz) each (final weight).
To scald the corn flour, weight 240 gr of corn flour and add 300 gr of boiling water. Mix well and allow it to cool. For better results, the flour can be toasted in the oven (10 min at 170ºC) before scalding it. You can prepare it in advance, even the day before.
For the sourdough starter, mix 100 gr of bread flour with 100 gr of water and add 40 gr of a recently refreshed starter. Allow to rise for 4 hours at room temperature.
Mix well the scalded flour, the starter and 240 gr of wheat high-gluten flour. Allow to rest for 30 min. Add 12 gr of salt and knead.
This is a sticky dough, so you need to take your time and allow to rest the dough often. Once kneaded, add 90 grs of chopped vegetables (cucumbers, peppers, jalapeños, …) and mix well.
Allow to rise for 3-4 hours, giving a fold every hour.
Divide the dough into 9-10 100 gr pieces. Preshape round and allow to rest for 15 min. Shape (rolls or rounds) and allow to rise again for 90 min.
Bake for 20 minutes at 200ºC.