Bread with corn

I want to say up front that it's not simple to make, but the smell and taste are absolutely convincing. And I declare it as a big consumer of yeast bread, which I've made for years. I "abandoned" yeast bread at the beginning of the pandemic, when fresh yeast was no longer available in stores. After running out of yeast in the fridge, we tried dry yeast, which for us was not a solution. I had intended to try making bread with cornflour, but the convenience of making bread with yeast delayed the start of baking. Forced by circumstances, more out of necessity than desire, I took the plunge. The learning process was gradual. Even though the first time I thought it went really well (beginner's luck works and encourages you to keep going), the second time it went even better and so on. Until experience started to guide my steps and I knew what I had to do to make it come out really good every time. The secret to the bread with the maia is patience and strict adherence to the necessary steps. You'll also need time to understand how to make it and for the actual preparation. Here you will find a recipe for maia bread repeated over and over again, since April 2020 only maia bread I make and we have in our house daily. The Maiaua I use is started at the end of March 2020. It now sits in the fridge in an 800g jar and I feed it regularly, details you have here on how you make maia. Below is how I make the bread, but I recommend the video I posted for inspiration. It explains each step very well and has English subtitles.

1. Remove the corn from the fridge (200 g), mix well with 200 ml of room temperature water. Add 200 g flour and mix.
2. You put it in the jar, but only fill 1/4 of the jar and move on to another jar. Let it rise for at least 5 hours or until the jar is full.
3. Put 800 g flour (200 g rye or wholemeal flour, 50 g ground flaxseed and 550 g white flour) in a bowl. Add a handful of sunflower and/or pumpkin seeds.
4. Add 460 g water, 17 g salt (coat with a little flour so it doesn't come into direct contact with the cornflour) and 320 g cornflour.
5. Knead well until smooth, in the bowl or on the worktop without flour.
6. After it is well kneaded, on a worktop well soaked with water and with wet hands, remove the dough and roll it out well with your hands.
7. Visually divide the dough into three strips and fold the left 1/3 over the middle one and the right 1/3 over the two already folded. It's the same way you fold an A4 sheet to put it in a DL envelope.
8. Repeat vertically as well, take the top 1/3 and bring it to the middle and the bottom third put it over them. This makes a rough square.
9. Put the dough in the bowl, cover and leave for 50 minutes to rise.
10. Repeat steps 6, 7, 8 and leave for 50 minutes.
11. Repeat steps 6, 7, 8 once more and leave for another 50 minutes.
12. Remove the dough from the bowl onto the worktop sprinkled with a little flour and roll out, folding the top towards you, then left and right over.
13. Cut the dough into 2 pieces.
14. Make 2 balls by gathering the dough towards the base. Turn them upside down, leave them on the counter for about 10-15 minutes while you prepare the dishes in which you will put them to rise.
15. The pans in which they put the dough to rise are made of heat-resistant glass, one 22 cm round and one 29x18 cm oval. Put a clean towel in each and sprinkle flour.
16. Shape the dough: pull the edge of the dough inwards all the way round, then turn the ball or oval shape and pull it towards you (drag it across the worktop) a few times, finally turn the ball onto the worktop with your hands and place it in the bowl, bottom side up.
17. Sprinkle a little flour, cover the dough with the edges of the towel, let rise.
18. This step can have two options:
    1. Leave for 1 hour to rise and then put the bowl of dough in the fridge, which will continue to rise until the next day when you bake the bread.
    2. Leave to rise for 2.5 - 3 hours and then bake the same day.

Preparation for baking:

1. Place baking paper on the lid of the baking dish.
2. Place the paper lid over the bowl with the dough in it, turn it over, the dough ending up on the lid.
3. Clean the bowl where the dough has been rising and take the dough with the baking paper and place it in the baking dish.
4. You increase the dough, I use the blade because it cuts easier, the knife is thicker and doesn't cut as fine as the blade.
5. Preheat the oven to 230 degrees Celsius.
6. Cover the dish with the lid and place in the hot oven.
7. After 25' remove the lid and leave for another 25'.

Remove it to a grill and let it cool. I make 3 loaves at a time and because I don't devour it all at once, one goes into the freezer immediately and two go into the freezer.