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1
Drain the canned whole corn.
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2
If there is too much moisture, the dough will become sticky, so if possible, let the corn sit in a colander overnight.
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3
Combine the juice from the canned corn with water to a total of 120 ml liquid.
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4
If there is no liquid, water alone is fine.
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5
Combine all of the ingredients except for the butter and whole corn, then add the butter midway through mixing.
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6
In a bread maker, knead for 10 to 15 minutes.
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7
Knead for 20 to 30 minutes by hand.
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8
Spread the dough and add the drained corn.
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9
Wrap the corn, then repeat the process of kneading and stretching and folding.
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10
The corn will come out of the dough and become sticky, so mix in.
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11
After mixing, form a ball, put it in a bowl, cover with a lid or plastic wrap, then allow it to rise for 40 minutes to 1 hour for a 1st proving.
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12
(At a room temperature of 20C, this took 1 hour.)
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13
It should look like this.
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14
Coat your fingers in flour and poke a hole; if it doesn't close up, then they're ready.
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15
(The hole should slowly get smaller.)
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16
Divide the dough into 10 pieces with a scraper or similar implement, then roll them into balls (about 43 g each).
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17
They should be sticky, so dust your work surface.
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18
Wrap in plastic to prevent from drying out, then let sit for 20 to 30 minutes.
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19
Reshape the balls, place them on a baking tray, then allow a final proving.
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20
It should take anywhere from 30 minutes to 1 hour.
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21
(It took me an hour with a room temperature of 20C.)
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22
Preheat the oven to 200C.
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23
After the dough rises, make a single vertical slash in the dough with a baguette knife.
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24
Mist with water before putting into the oven, then bake for 15 to 20 minutes in the oven preheated to 200C.
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25
When cut, they should look like this.
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26
This recipe is adjusted to suit the winter months.
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27
When it's warm in the spring and summer, it might be best to reduce the amount of liquid.
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28
(I will add more on this another time.)
