Basic Bread

Make Sponge the night before

• 1 to 3 cups corn meal ( more corn meal makes baking time shorter)
• 1/2 to 3/4 cup spent grains ( more spent grains make baking time longer)
• All-purpose flour to make a total of 4 cups
• 4 grams ( =~ 1/2 tablespoon) vital wheat gluten per cup of flour
• 1 packet bread yeast or 2 1/4 tsp jarred dry bread yeast
• 1/2 teaspoon honey
• 3 1/2 cups warm ( 100F ) tap water

1. Prove the yeast with 1 oz lukewarm tap water + 1/2 teaspoon honey in the bottom of a large plastic or ceramic bowl ( 5-10 minutes). It should become frothy and expand significantly
2. Mix yeast, water, and other ingredients thoroughly into the bowl. It will be almost soupy. Cover and set in a warm place overnight.

Make Bread the Day Of

• 16 grams (=~ 3 1/2 tablespoons) vital wheat gluten
• 4 cups of flour plus more for dusting counter
• 2 tablespoons honey
• 3 tablespoons olive oil or shortening
• 1 tablespoon salt
• 1/2 cup yellow corn grits
• 2 tsp diastatic malt powder

1. Add honey, olive oil,salt,grits, and malt powder to the sponge. Measure in the olive oil first, then the honey so the honey doesn't stick to the spoon.
2. Add the flour to the sponge and mix well. A dough should form.
3. Turn dough out onto counter and knead well for 10 minutes. It should go from shaggy to smooth and elastic.
4. Oil a new bowl and place the dough in it. Oil the top of the dough and cover with plastic wrap, then a towel.
5. Allow to rise in a warm place for =~ 2 hours, until dough has doubled.
6. Grease 3 bread pans and sprinkle corn grits into them.
7. Punch down and knead the dough for a minute or so, then divide it equally into the 3 bread pans by weight.
8. Allow to rise for another hour or so, until dough is over the top of the pans. Start preheat of oven to 415 F at around 45 minutes.
9. Brush the loaves with ice water, then sprinkle corn grits on top. Slice the tops lengthwise with a sharp blade to enhance oven bounce.
10. Bake for =~ 1 hour, until bread crust is hard and a little dark on top.
11. Let cool for an hour or so, then invert pans to remove loaves. They should drop right out. These freeze well either whole or sliced. Let a frozen loaf thaw overnight before slicing it.