The exclusive recipe for Éric Kayser’s oven-baked cornflour bread

For this new recipe, Éric Kayser innovates by sharing the recipe for bread baked in a Dutch oven.
This bread recipe is made with corn flour, which makes it even softer with a beautiful sunny yellow color.

The Recipe:

Hand Kneading:
To save time and improve efficiency, start by adding the water.
Then, add the yeast and the sourdough starter.
Mix by hand until everything is fully absorbed into the water and no lumps remain under your fingers.

Add both flours and the salt, and mix well. It’s normal if there are still some lumps; this is due to the corn flour, which doesn’t contain gluten.

Using a Stand Mixer:
Add the water, yeast, and sourdough starter.
Begin mixing on the first speed until everything is fully absorbed.
Add the two flours and salt, then switch to the second speed for a few minutes until all the ingredients are perfectly incorporated.
Stop the mixer and place the dough on your lightly floured work surface.

Incorporate air into your dough by “blowing” it with your hands. This means gathering the dough with your fingers while incorporating air inside it.

Grease your mixing bowl with a little olive oil.
Lightly shape the dough into a ball and let it rest in the bowl for 45 minutes.

Remove the dough from the bowl and place it on your lightly floured work surface.

Shape the dough into a rough ball by folding all the edges toward the center. Don’t aim for a perfect ball to avoid damaging the dough.

Cut a piece of parchment paper to fit the shape of your Dutch oven.
Place your dough in the center of the Dutch oven lined with parchment paper.

Let the dough proof for 1.5 hours with the lid on the Dutch oven.

Score the top of your dough (note: the dough is very delicate).

Place the lid back on the Dutch oven.

Bake for 35 minutes at 250°C.
Remove the bread from the Dutch oven as soon as it comes out of the oven, while it’s still hot.
Then remove the parchment paper, if it’s still around the bread.
If you don’t allow the bread to breathe immediately after baking, it will retain moisture and risk softening the crust.

It’s time to enjoy your bread, either buttered as a tartine or sliced for an appetizer.

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