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Corn Bread (Lombardy)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4513103

License: CC BY-SA 4.0 · Wikibooks contributors

#baking #italian #medium difficulty #recipes for cornbread #recipes using cornmeal #recipes using salt #recipes using wheat flour #recipes with metric units #recipes without cooking time #recipes without servings #vegan
Bread Vegan Italian Baked

Ingredients

Scale
  • 250 g finely-ground cornmeal
  • 300 g water
  • 250 g wheat flour
  • 150 g firm sourdough
  • 8 g (1 teaspoon) salt

Directions

  1. Boil 200 g 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.

Notes

Instead of wheat flour, Buckwheat flour was also traditionally used, especially in more rural areas, but will result in a even denser loaf.

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