BOURBON BREAD

Bourbon Bread

Makes 2 medium loaves

Starter

200 grams (1 cup + 3 tablespoons) medium-grind cornmeal

100 grams (1/2 cup + 3-1/2 tablespoons) white flour

0.2 gram (pinch) instant yeast

260 grams (1 cup + 1-1/2 tablespoons) water at about 60degF (15degC)

Stir together the cornmeal and white flour in a medium storage container. Sprinkle the yeast into the water, stir to mix and pour over the cornmeal mixture. Mix with your fingers, pressing the mixture into the sides, bottom and corners until all of the flour is wet and fully incorporated. Cover the container and let sit at room temperature for 10 to 14 hours. The starter will be at its peak at around 12 hours.

Dough

380 grams (2-1/2 cups + 3 tablespoons) white flour, plus additional as needed for working with the dough

120 grams (3/4 cup) medium-grind cornmeal

30 grams (2-1/2 tablespoons) granulated sugar

15 grams (2-1/2 tablespoons) fine sea salt

1 gram (generous 1/4 teaspoon) instant yeast

150 grams (1/2 cup + 2 tablespoons) water at about 60degF (15degC)

60 grams (1/4 cup) bourbon

25 grams (1-3/4 tablespoons) unsalted butter, at room temperature

Dusting mixture for the linen liner and shaped loaves

1) Stir together the white flour, cornmeal, sugar, salt and yeast in a medium bowl.

2) Pour about one-third of the water around the edges of the starter to release it from the sides of the container. Transfer the starter and water to an extra-large bowl along with the remaining water and the bourbon. Using a wooden spoon, break the starter up to distribute it in the liquid.

3) Add the flour mixture, reserving about one-sixth of it along the edge of the bowl. Continue to mix with the spoon until most of the dry ingredients have been combined with the starter mixture. Switch to a plastic bowl scraper and continue to mix until incorporated. At this point the dough will be just slightly sticky to the touch.

4) Push the dough to one side of the bowl. Roll and tuck the dough, adding the reserved flour mixture and a small amount of additional flour to the bowl and your hands as needed. Continue rolling and tucking until the dough feels stronger and begins to resist any further rolling, about 8 times. Then, with cupped hands, tuck the sides under toward the center. Place the dough, seam-side down, in a clean bowl, cover the top of the bowl with a clean kitchen towel and let rest at room temperature for 30 minutes.