u/GraniteLychee

Roasted Corn Ice Cream with Brown Butter Cornmeal Crumble and Salted Sorghum Ripple

Pretty much what it says.

I started with the S&S base infused with roasted corn cobs and pureed in roasted fresh corn kernels. The inclusions were a brown butter cornmeal crumble and a ripple of sorghum caramel. I served with additional crumble and caramel.

The sweetness of the ice cream tempered the earthiness of the sorghum nicely. Reviews were mixed on the concept of corn ice cream but so far everyone agrees that it is very tasty. The corn flavor comes through very clearly and the overall effect is a little like cornbread in ice cream form.

It’s a keeper.

Could someone help me figure out where I went wrong on this recipe? I tried making a kasha bread (not a buckwheat flour bread). It seemed to me that the best way to approach it would be as a porridge bread. The flavor was absolutely great but the crust was very thick and the rise was - shall we say - minimal.

Thoughts? And TIA.

Kasha Bread

Adapted from Max Blachman-Gentile

1 large loaf (3 days)

Poolish:

100g water, 75ºF

1/16 tsp. Yeast (.2g) used .25g

100g bread flour

Bread:

300g water, 75ºF

370g bread flour

30g buckwheat flour

120g poolish

200g cooked kasha

10g salt

Rice flour, for coating

Toasted kasha, for rolling

Kasha:

Schmaltz

Chopped onion (about ½ an onion)

50g coarse kasha

Water (1:3 ratio by volume, kasha to water) (1 c water)

Poolish:

Stir together water, yeast, and flour until completely combined. Cover and let ferment until bubbles have formed, about 12 hours.

Dough:

Two hours before poolish is ready, combine water, bread flour, and buckwheat flour and mix until a shaggy dough forms. Cover and let rest 1 ½ – 2 hours.

Meanwhile, make the kasha. Melt the schmaltz over medium heat. Add the onions and cook until they begin to soften. Lower the heat and continue cooking until they brown. Remove from heat and let cool to room temperature. In a medium saucepan, toast the kasha 2 -3 minutes over medium heat. Add water and a pinch of salt and bring to a boil. Cover and let simmer 10 – 12 minutes, until thick. Remove to a bowl and let cool to room temperature.

Add 120g poolish to the rested dough, mixing until fully incorporated.

Lift dough with both hands, stretching a few inches above the bowl, and slap it back down in the bowl. Fold the dough on itself to create a bundle. Repeat until gluten development begins, about 3 minutes, then add salt and knead until long rope-like strands of dough are stretching over the surface, about 4 – 6 minutes.

Add the kasha and onion and mix just until incorporated. Place the dough in a 6-qt. Cambro, cover, and let rest 1 hour, until bubble begin to form on the bottom and sides of container.

Do 2 stretch-and-folds: Using both hands, grab one end of the dough inside the container, stretch it into the air and fold it about halfway over itself. Do this on all four sides and let rest 1 hour. Do a second stretch and fold and let rest until bubbles form on the sides of the dough in the container, 1 to 2 hours more.

Do the first dough shaping: Once the dough is ready, gently overturn the container and let the dough fall onto a lightly floured kitchen surface. Lightly flour a bench scraper then, with the scraper in your dominant hand and with the help of your free hand to guide, barely pick up the far end of the dough, dragging it away and back toward you while simultaneously rotating the dough counterclockwise, until a tight ball forms, 3 to 6 times. (Be careful not to pop the gas bubbles.) Let the dough rest on the kitchen surface 30 to 40 minutes.

Do the second dough shaping: Lightly flour the kitchen surface next to the dough and gently flip the dough onto it. Flour the dough and stretch into a rectangle, with the long end in front of you, and fold the right side toward the center over a third of the dough, and the left side over that, as in forming a letter. Stretch the top down toward the bottom, making a square. From the top two corners down, grab the opposite ends and bring them together, as if sewing up the dough. Repeat all the way to the bottom of the dough, making 5 sews. When all sewn up, pull the top of the dough halfway down over itself and do 2 to 3 mores sews. Flip the top half of the dough down over the bottom half, with the smooth side on the top and the seam at the bottom.

Line a banneton with a liner and generously dust with rice flour. Scatter toasted kasha over a clean kitchen towel and gently lift and flip the dough onto the kasha. Gently roll the towel to coat the loaf. With the help of the bench scraper, gently lift the dough into the floured basket, seam-side up. Let sit and proof at room temperature for 30 minutes, then refrigerate 12 to 16 hours. (This can vary depending on your schedule and when it is most convenient to bake.)

Bake the bread: Place a cast iron combo cooker in the oven and preheat it to 500°. Preheat at least 30 minutes.

Carefully remove the combo cooker and place it onto a heatproof surface. Flip the dough from the basket onto the base, so the seam side is down. Score two 3-inch-long and ¼-inch-deep parallel incisions on the top of the dough. Cover with the top and place oven. Immediately lower the temperature to 475° and bake for 15 minutes. Remove the top and continue to bake until the crust is a rich, deep brown color, rotating halfway through baking, 30 to 35 minutes (internal temp 212F). Remove from the oven, and transfer the bread to a rack and let cool before slicing, 1 hour.

* Baking time is WAY too long. Reduce by at least 10 minutes.

I made Dana Cree’s glazed donut ice cream and added a blueberry basil swirl from the same book. I honestly can’t believe the depth of flavor I got from less than 2 oz. of donut.

I see that Cree mentions that any other baked good can be substituted for the donut with similar results. Has anyone tried that and what worked or didn’t work for you?