Description
This bread is prepared in Galicia, Northern Spain. The distinguishing feature of this bread is fairly dense crumb with corn flavor and a cracked crust. Usually nastaivayut it before baking in special baskets. I used the usual improvised means. I've been trying to find a recipe for corn bread, which I would have liked, but somehow it didn't work out. And then, finally, it happened! Unusual taste to this bread gives a mixture of corn, wheat and rye flour. Try it, very interesting taste!
Ingredients
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Flour
250 g
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Rye flour
150 g
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Corn flour
300 g
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Yeast
10 g
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Sourdough
200 g
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Water
350 g
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Salt
18 g
Cooking
Mix 3 kinds of flour. Yeast is rubbed into the flour with your fingers until fine crumbs. Add salt. Yeast dilute with water and stir well.
Flour to combine with the diluted yeast. Knead the dough. The dough will be quite dense. First, my hand constantly wanted to add more water. But! You do not need. This bread must be very well knead.
In this recipe to knead means - well mash the dough. This recipe of baking is very old. Therefore, baked bread in the villages. This bread came to Spain from Portugal. In General, knead, knead, knead the bread very well. Periodically (3 times) leave the bread for 10-15 minutes to rest so that the flour is properly connected to the water, then knead the dough it will be easier. After kneading put the dough in a bowl, cover with a towel and leave to rest for 1 hour.
Divide the dough into 2 parts. To form 2 balls. If desired, you can bake in one piece.
Sprinkle work surface with flour. Again to form 2 balls. Then pave 2 rastochnykh basket (or bowl) with a towel. Good sprinkle with flour. Fold the dough in baskets and leave for 4-5 hours, covered with a towel.
Preheat the oven to 200 degrees. Put the bread on an inverted cookie sheet or baking stone and bake for 45 minutes.
Ready bread when tapped opposite the surface of the bread should produce a hollow sound.
Bon appetit!
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