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Corn Bread (Lombardy)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Vegan, Italian, Baked

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACorn_Bread_%28Lombardy%29)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACorn%20Bread%20%28Lombardy%29&oldid=4513103

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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.