Sourdough Boule
20% Black Corn meal 75% Hydration
Fermented for 20 Hours
Baked in a Dutch oven.

Myself and Ananth were excited about this bread!! He usually makes the levain and I do the shaping. Scored some black Corn from the local supermarket. And in order to preserve it for longer, I made flour out of it. And look at the result!
I definitely need more practice on scoring but nonetheless,
Such an amazingly rich colour and flavour.