Corn grits buns

Category: Bakery products
Cornmeal buns

Ingredients

Polenta:
finely ground corn grits 100 g
water 200 g
salt 3d
Rye sourdough:
Rye flour 60 g
water 40 g
mother starter 6 g
First dough (cold autolysis):
wheat flour 740 g
milk 250 g
water 200 g
Main dough:
leaven all
polenta all
butter 20 g
honey 20 g
salt 17 g
compressed yeast 13 g

Cooking method

  • 1. Polenta. Pour boiling water over the corn grits, add salt Leave in the refrigerator up to 12 hours
  • 2. Leaven... Prepare the starter and leave for 12 hours at room temperature.
  • 3.First dough (cold autolysis)... Knead flour, milk and water. Cover and refrigerate for 12 hours to develop gluten at low temperature -4 ° C
  • If you do this in the evening, then in the morning you can knead main dough... Knead for 2 minutes, combining all ingredients at low speed and 3-4 minutes at second speed until soft dough that does not stick to the sides of the bowl
  • Fermentation -45 minutes.
  • Then divide the dough into 17 pieces, about 100 g each.
  • Roll each piece into a cylinder, and then make a tourniquet 40-50 cm long out of it. Roll the tourniquet into a ring and twist it to form a figure eight.
  • 🔗
  • Sprinkle with water and sprinkle with corn grits. Spread out on a baking sheet so that they do not stick together. Cover with a bag and let stand in the refrigerator for 10-12 hours at 4 ° C
  • Bakery products in an oven preheated to 240 ° C. The first 10 minutes with steam, then another 10-12 minutes until cooked at a constant temperature.
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  • Blog Bun Recipe: 🔗

The dish is designed for

17 rolls

Cooking program:

Baking in the oven

Note

Delicious buns, fluffy, soft with a crispy crust. Thanks to. that they use both rye leaven and cold autolysis, they are extremely aromatic, fragrant.
I advise you to choose very finely ground corn grits, approximately like semolina, so that it absorbs water well, or find flour for polenta. You can also microwave the polenta for a few minutes to help absorb the water. Otherwise, if the grits do not absorb water, the main dough will turn out to be very liquid.
Remove the unleavened dough from the refrigerator beforehand so that it warms up to room temperature, otherwise it will be difficult to knead the main dough.
But if you pay close attention to all these points, the buns will turn out delicious.
I wish everyone success in baking!

Omela
Vasena, what a beauty!!!!
barbariscka
Thanks Oksana! It's actually cornbread, we really liked it.
ang-kay
What cool buns, Vasilisa! : girl_claping: I understand that they are not sweet? Can I use corn flour too? I'll take it to your bookmarks. I'll try after the post.
barbariscka
Angela, I probably did not quite correctly titled and placed them. It's more like bread, good cornbread. And it is not necessary to form it like that, from this dough you will get beautiful loaves. I don’t know flour, it’s better to take grains, the taste is more interesting. Look for either polenta nibs or regular corn nibs, but take into account how it will absorb water.
ang-kay
I bake your bread twice a week with my acquaintances polenta. They don't want anything else. It is very tasty! There I use grits of different grinds, which I will buy. But I like it better when it is small, although large and clearly visible. But for me it is rude, although I steam it up for the night and wrap it in several towels. So this recipe also needs a corn grits "texture"? Should the water be completely absorbed or is the excess drained? I'm just not sure that the cereals we sell will absorb all 200 grams of water. Vasilis, can you take a picture of your groats here and put them out so that I can compare, if it doesn't make it difficult?
barbariscka
Angela, I had rather small corn grits (I will try to photograph), but it did not absorb all the water, although I poured boiling water over it, it turned out to be a chatterbox, where 50 grams of water was not associated with the cereal. Therefore, when I began to knead the main dough, it was very problematic to mix the cornball into the rather dense dough of cold autolysis. I translated the recipe exactly as the author writes, but he apparently had polenta with a different moisture capacity. That is why I wrote that I should look at my products. It may be possible to immediately reduce the amount of water for the corn grits. Better then adjust the water. But they are so tasty that they are worth tinkering with. If you figure it out, the recipe does not require much effort.
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I looked at the photo, it looks quite large, in fact, almost like a decoy.
Good. which reminded me of bread with polenta, I haven't baked it for a long time, but it's so delicious ...

ang-kay
So did you drain those 50 grams or mix with them? Probably it is better to immediately pour 1: 1, and then add a little water, if necessary. Thanks for the clarification: girl-th: If you figure it out, then everything does not require much effort if desired. But of course. it happens that you need to tinker. Polenta bread is simply gorgeous. He suits everything. The only thing is that I don't put rosemary. I don't like it. But this is a matter of taste.
The picture is not enlarged. Here I am now. like semolina.
barbariscka
I looked, it is increasing, but now I will replace it. No, I didn't drain, for the first time I do everything exactly according to the recipe. In one, probably not worth it, maybe try 150 g of boiling water for 100 g of grains ...
If you bake, write how you did it. My handsome men don't eat the same one in a row. I will bake, but time must pass.
ang-kay
SanechkaA
stunningly beautiful buns! I can imagine their aroma and taste, and if you don't bake with sourdough, it will probably also be tasty, otherwise of course ...
barbariscka
Sasha, bake on yeast dough or on old dough, there will be good buns too ... Better yet, make a sourdough, you've been baking for a long time
Leming
barbariscka, I love these buns of yours so much! I want to try baking. And if you add more sugar, don't you think it will hurt? (otherwise it will turn out very bread, but my children still love sweeter
barbariscka
LemingI think you can add a tablespoon of sugar or sprinkle sugar on top when you put it in the oven. This will make a delicious sweet crust.
Leming
Quote: barbariscka

LemingI think you can add a tablespoon of sugar or sprinkle sugar on top as you put in the oven. This will make a delicious sweet crust.
barbariscka, Thank you! And so she did. The result is wonderful buns. The kids loved it.
My cereal did not absorb all 200 ml of water. I would reduce it by 20-30 ml. The dough turned out to be very soft, although the first dough, which is put in the refrigerator, was very dense. I was even afraid that my bread maker would not be able to knead all the components of the main dough. But everything worked out!
I will bake some more
barbariscka
LemingThank you for sharing your impressions. I am very glad that I liked the buns. The water can always be adjusted. Bake to your health!

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