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• Husk and desilk the corn. Immerse the ears in rapidly boiling water. Turn off the heat, cover and let stand for 3 to 7 minutes.

• Remove the ears and cool.

• Cut the kernels from the cob with a sharp knife. Reserve the cut corn.

• Split and seed the jalapeños. Roast flat under the broiler until the skin bubbles and chars, about 5 to 7 minutes. Allow the peppers to cool slightly, then peel off the skins and dice the roasted peppers fine.

• Put the peppers and the corn kernels in a strainer, mix them together and allow them to drain well.

• Mix the sourdough starter with the flour, water and salt.

• In a large stand mixer fitted with a dough hook, knead the dough until it has enough elasticity to stretch thin enough to be somewhat see-through without holes.

• Dust a clean countertop with flour, then turn out the kneaded dough. Gently press the dough flat, making a circle approximately 8 inches in diameter. Add half of the drained corn and pepper mix. Fold the dough in half, and add half of the remaining corn and pepper mix. Fold dough in half again and add the rest of the corn and peppers.

• Knead until all the ingredients are well incorporated, dusting the countertop as needed to keep the dough from sticking.

• Remove the kneaded dough to a large, oiled mixing bowl; cover with a clean towel and allow it to rise until it doubles in size.

• Remove the dough to the counter and fold it in half, then press gently. Don’t handle the dough aggressively. Allow the dough to rest for 30 to 45 minutes.

• Preheat the oven to 450 degrees.

• Cut the dough in half and shape into loaves. Let the loaves rise again until a finger poked in the dough leaves a dent that stays.

• Place the loaves on a pizza stone and bake in the oven until they sound hollow when tapped. Each oven is different, but you can start checking 35 to 45 minutes after you put the loaves in to bake.

• Remove the loaves from the oven to wire racks and allow the bread to cool thoroughly before slicing.

2 large loaves
3 ears fresh corn
2 large jalapeños
3 cups sourdough starter, at room temperature
7 cups organic bread, white or wheat flour
2 1/4 cups water
1 Tbsp. table salt

This article appears in Jul 1-31, 2009.

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