100% Local Corn Levain
When we started talking early this spring about a rotating seasonal loaf, I asked myself, "Why not bring back the Yeasted Corn?" It is only the most requested, most beloved retired Grand Central loaf of all time. Well, maybe we don't want exactly the old Yeasted Corn, but an updated version - made with natural leavening, more water (to combat the "horse-food" dryness of the old loaf) and a new look. All in all, a total overhaul. A bit risky with the die-hard fans of yore, but I knew I could pull it off and bring back fans of all things corn two-fold!
As I started R&D, I realized I could source most of the ingredients locally. It was fate when I was then introduced to Jason Lucey, prolific blogger and organizer of the 7 Days 100% Local challenge in Portland. Jason wanted to know if I could pull off a 100% local loaf. AS I continued digging into the project, I realized I could get almost everything I needed - flour, cornmeal, honey - from the Pacific Northwest. But salt was going to be difficult. I contacted Scot Laney at Eat Oregon First. "How can I get local salt?" Good news! Scot had access to Pacific Sea Salt harvested in Southern OR and processed in Northern CA. That's pretty darn close. Jason agreed this would fit his guidelines. And, thus the new Corn Levain was born. Now I just had to make it!
It's a slow process. First, we have to build the levain (the natural leavening agent) from our liquid sour culture. Fermentation takes a long 8 hours. To this we add Shepherds Grain flour (Eastern WA), honey from Oregon Growers & Shippers (Hood River, OR), cornmeal from the Oregon Flour Collective (Willamette Valley, OR), sea salt from the Pacific Ocean (Southern OR) and, of course, water, which is from the Bull Run watershed.
Adding the honey.
The dough has a slow, controlled ferment - 6 to 7 hours to develop the complex flavors of the loaf. It is formed and proofed with the final stage at a cooler temperature.
Proofed & scored loaf - ready for the oven!
After it is scored with a spiral, we baked it to a nice golden brown hue.
Francisco with a peel of fresh Corn Levain.
The crumb is tender and moist with some irregularity. It is great to serve as an accompaniment to any meal and makes delicious toast the next morning. I have to say that this may be the bread I am most proud of - complex, flavorful and 100% local. I encourage you to try it - you'll be supporting our local farms and businesses while enjoying a great loaf of bread!
Posted by Mel Darbyshire, Production Manager / Portland