Description
Offer You another option of corn bread (on the website these recipes 12, my 13th). This sourdough bread with cornmeal and corn chaff. A cloudy autumn morning, when I pulled it out of the oven, I sliced pieces of bread looked up and smiled at the little yellow sunshines)))
Ingredients
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Corn grits
50 g
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Water
230 g
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Sourdough
200 g
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Flour
350 g
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Corn flour
80 g
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Cheese
60 g
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Honey
20 g
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Salt
9 g
Cooking
Please note - all my products are in grams (even water), it turned out to be very important. Corn grits pour 50g of boiling water and leave the lid on for 4 hours to infuse.
Thoroughly RUB the cheese with honey, to avoid lumps. Salt stir in water (or whey, like me). If you doubt the power of your culture can add to the dough a little yeast (fresh from 3 to 5 g, dry - 1/3 to half a teaspoon). The flour of the highest quality sift and mix with corn. Add water with salt, curd with honey and leaven. Knead soft dough (for 15 minutes).
Add soaked cereal and knead for another 5 minutes.
My dough turned out very soft and moist, so that when kneading even my old mixer did, and I didn't have to knead by hand. But, ideally, the batter should be thicker, so that after proving that it can be molded. Different flour has different moisture, so don't be alarmed if the batter is too thin, or thicker.
The dough is put in oiled bowl, cling film or cover with a towel. The proofing in a warm place for 1.5 hours-2.5 to increase test by half.
Fibrogene the batter if it is sufficiently thick, put on podpylennuyu surface and roll out or flatten into a long, narrow layer whose width should be slightly smaller form. Roll up the roulade, seam zasypnica and place in a greased form seam down.
My dough was very thin, and I had to scrape it from the work surface and gather into a greased form. Under the film in a warm place for 1.5-2.5 hours or longer, depending on the power of the leaven.
The bread should rise to the edges of the form. Before baking brush the top of loaves with warm water and sprinkle with cornmeal.
Bake in the preheated oven to 230град. 10-15 minutes with steam, then when 200град. without steam until tender. Only 35-45 mins If you are baking in the form of a cover, the first 10-15 min. just do not remove cover. If the cover to preheat the oven empty bowl. When planting in the oven bread into a hot bowl splash half a Cup of boiling water. You can even spray it on the walls of the oven. After 15 minutes, remove the bowl and the temperature will reduce to 200град.
The finished bread cool slightly in the form, and then remove from the mold and cool on a wire rack.
Well - at our table there was homemade corn bread. It smells a little sour (from the fermentation), but the taste is absolutely good, without the acidity. And corn grits lurks in every piece - a sort of Sunny greetings.
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