Artisan Cornmilk Sourdough Bread
An artisan sourdough loaf that glows with the warmth of late summer. Aurora is made using Maizly Cornmilk in place of water, creating a dough that’s silky, rich, and naturally golden. The cornmilk adds gentle sweetness and depth, yielding a soft, tighter crumb within a beautifully crisp, crackling crust.
Unlike her sister loaf Solenne – Cornmilk & Cornmeal Country Sourdough, Aurora leans more toward a classic artisan sourdough, with refined texture and balance rather than a cornbread feel. It’s an elevated, wholesome loaf — perfect for morning toast, rustic sandwiches, or enjoying warm from the oven with a drizzle of honey butter.
PREP TIME
24 hours
COOK TIME
40 minutes
INGREDIENTS
7
Serves: 12
Ingredients
Dough
- 500 grams500 grams500 grams Bread Flour
- 120 grams120 grams120 grams Sourdough Starter, Homemade
- 300 grams300 grams300 grams Cornmilk - Maizly, lukewarm
Salt & Hydration
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix the Dough (Autolyse): In a large bowl, mix the bread flour and cornmilk until no dry flour remains. The dough will be slightly sticky and soft.
- Cover and let rest for 45–60 minutes to allow the flour to fully hydrate.
- Add the Starter and Salt: Add the active sourdough starter and salt to the dough. Use your hands to pinch and fold the starter and salt into the dough until well incorporated. Let rest for 30 minutes.
- Strengthen the Dough (Stretch & Folds): Over the next 2½ to 3 hours, perform 3–4 sets of stretch and folds every 30 minutes. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn and repeat until all sides are done. Cover between sets. You’ll notice the dough becoming smoother and more elastic after each fold.
- Bulk Fermentation: After your last fold, cover and let the dough rise at room temperature (75–78°F / 24–26°C) for about 4–5 hours, or until it’s about 50–75% risen and bubbly with a slightly domed surface. (Because of the natural sugars in Maizly Cornmilk, fermentation may move a bit faster than usual—keep an eye on it.)
- Shape the Loaf: Lightly flour your surface and gently turn out the dough. Shape into a round or oval loaf by folding the edges toward the center, then tightening the shape using your hands or a bench scraper. Place the shaped dough seam-side up into a floured banneton or lined bowl.
- Cold Proof (Retard): Cover and refrigerate overnight for 8–12 hours. This slow proofing enhances the flavor and helps develop that perfect crust.
- Preheat & Bake: Preheat your oven with a Dutch oven inside to 475°F (245°C) for at least 30–45 minutes. Carefully place your dough (seam side down) into the preheated Dutch oven. Score the top with a sharp blade.
- Bake: 20 minutes covered at 475°F. 20–25 minutes uncovered at 450°F until golden and crisp
- Cool Completely
- Transfer to a cooling rack and let rest for at least 1 hour before slicing.
- This allows the crumb to set and moisture to distribute evenly.
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About This Recipe
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Baked Goods Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 197 |
| Fat: | 4 g |
| Carbohydrates: | 36 g |
| Protein: | 6 g |
| Cholesterol: | 7 g |
| Sodium: | 379 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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