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Corn Bread (Lombardy)

Corn Bread (Lombardy) — a bread recipe, 5 ingredients.

Bread

contains gluten

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 250 g finely-ground cornmeal
  • 300 g water
  • 250 g wheat flour
  • 150 g firm sourdough
  • 8 g (1 teaspoon) salt

Steps

  1. Boil 7 oz of water and pour it over the cornmeal in a bowl; mix well with a fork and let it cool to room temperature.
  2. Add the sourdough, wheat flour, salt and the rest of the water; knead until smooth. Cover with a towel and let rise for about 8 hours.
  3. Fold the dough on itself a few times, form into a round loaf and place on a pan covered with baking paper. Make a couple cuts on the surface and let rise for another hour.
  4. Preheat the oven to 240°C, sprinkle the loaf with water and bake for 10 minutes; lower the oven temperature to 160°C and keep baking for 30 minutes.
  5. Remove from the oven and let it rest on a rack to cool down.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0