Wheat - corn white on wheat sourdough. ( in the oven)

I don't bake white bread often, but sometimes I don't bake it! Half portion:

-250 gr. flour (2 tbsp. l. with
a slide of corn, the rest is wheat), I had to add 1 tbsp. l. before
kolobok

-180 gr wheat-kefir
leaven

-3/4 Art. l. (7 grams) brown sugar

-0.5 tsp (4 grams) salt

-20 gr. butter

-75 ml warm milk
It was cool in the kitchen
therefore, the proofing took longer, before the volume doubled. Top
sprinkled with water from a spray bottle. Baked in the oven with steam (saucer with water +
a couple of times in the first 10 minutes of baking, sprinkled water into the oven.)

The bread is delicious. Household verdict
unequivocal: "Peks are still so" !!!

Cornbread (Jeffrey Hamelman) with bacon (ang-kay)

Quick bread with corn grits "Polenta" in the Panasonic SD-2500 bread maker (Waist)

Chili Corn Bread (Luca)

Wheat-corn sourdough. I changed the recipe here a little, it turned out to be delicious fluffy bread.
First, we make this dough:
we take 50 g of wheat sourdough, and feed it with corn flour and water, add 0.5 tsp. honey. We leave it overnight.
Also soak in the evening
40 g of a mixture of fitness mix
50 ml of water.
Making dough in the morning
400 gr. wheat flour
250 gr corn dough
all pre-soaked fitness mix
150 ml warm water
1 tbsp. l. wheat bran
Knead the dough for 10 minutes, let the dough stand for 1 hour, then add
10 g salt
2 - 3 grams of olive oil (optional)
We turn on the second batch, stir in the salt, then rise with a wrinkle.
We take out the dough, divide it into two equal parts, shape the bread in the form of two baguette sausages, put it in one form and proof it. The bread should increase in volume well, three times. Furnace at T 180 * C for 55 minutes.

Here's a crumb.
And note that the form is less than 1/2 full.

Interesting addition of the dough piece
I made 3-5 rolls in a mold, but across the mold, they also rise well.

Thanks for the idea and recipe

[CORN on wheat sourdough.]

Delicious, aromatic, fluffy bread is obtained according to this recipe:

CORN on wheat sourdough.

-4 g yeast
-15 gr molasses
-a little water from the total amount
-a little flour
-360 gr wheat
-40 gr corn
-140 g wheat sourdough (1: 1)
- a pinch of saffron
-250-300 gr warm water
Knead in a kneader for a minute, leave for autolysis for 15-20 minutes. The second knead is 6 minutes before the dough gathers into a ball and collects a wet trace from the bottom of the bowl. Add 2 tsp. sea ​​salt.
Rise for 1 hour, knead, another 1 hour of rise, then molding, proofing until doubled, baking for 55 minutes in a preheated oven at T 180 * C with steam for the first 10 minutes.

Excellent recipes! I'm looking for the use of corn flour for wheat unleavened !!!! And yours is very helpful! I'll take it as a basis !!!! If you will!