Anadama bread
from Peter Reinhart's "The bread baker's apprentice" (Makes 2 loaves) Soker Coarmeal: 150g Watter : 150g Dough (includes soaker) 2 loaves, g Baker’s % Unbleached wheat flour 475 100% Water 380 (230 + 150) 80% Cornmeal (in soaker) 150 31% Yeast 6 1.3% Salt 8 1.7% Butter 28 6% Molasses 114 24% Total 1161 244% The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic and let sit overnight at room temperature. The next day, make the dough. Fermentation 1.5 hrs or until doubled in size. Bake @350F 2o min, rotate and bake 20 more min.