MESSY BAKER

An impromptu bake – Mr Ranty was cooking up a storm , Elvis chilli (his phone miss-spelling Evil chilli) and I thought some Corn Bread would go nicely with it. I’ve checked a couple of books I have and I couldn’t find anything that appealed to me, so I’ve decided to just try throw a few things together and hope for the best. I also didn’t think of it until afternoon, around 3 pm, so I had to use some commercial yeast in the dough – something that I try to avoid as such as I can. Mexican Corn Bread 100g white starter (100% hydration) 150g double cream 205g water 230g corn flour or very fine corn meal 230g white flour ¾ - 1 tsp dry yeast 3 Tbsp sugar 1 small jar of sweet corn (drained) - I use Green Giant, they are my favourite 1 ½ tsp salt For topping : 1 small chilli, sliced (optional) Cheddar cheese, grated Place starter, cream, water, flour, yeast and sugar in a free-standing mixer with a dough hook attachment, mix on speed one for 6 minutes, leave to autolise (...

This is not summer, I am telling you. Today is supposed to be the longest day of the year, and you would expect a little bit of sunshine, but its grey and cold and it looks like its gonna rain any second. Have tickets to go and see a play at the Globe tonight, but I am so knackered that I’ve decided to stay at home instead. End of the week and my head feels like its going to explode, not the best of moods to be sitting out in the cold, trying to take in the greatest of all bards. But … it is good time to try out a new recipe – shall we? I am craving sunshine and I’ve decided to add a bit of sunshine in my evening by making a corn loaf. Not a corn bread, not that sunny, buttery, crumbly American cornbread (although it does sound good just as I type it), but a white loaf, lavoured with corn meal and chillies. I am making this recipe up as I go along, lets hope its gonna turn out okay. Corn and Chilli Loaf 250 g start (100% hydration) 200 g water 100 g milk 370 g white flour 130 g fine co...