If you want a touch of novelty and bring an original taste to your bread, the soft corn bread is what you need. We are going to use here a base of white bread, in which we are going to add roasted corn flour. All for one result incredibly fluffy. I will explain everything to you step by step. 😉
1. A little madness
I’ve been wanting to bring someexoticism in my breads. To do this, there are several ways to proceed. Either we add elements to it by inclusionor we play with the flours. In this case, I decided to start on a basis White bread of wheat and I add (partly) some corn flour.
But beware, corn flour does not contain gluten ! So be careful, it is normal for you to get a sticky dough and less structured than usual. 🙂 In order to optimize the structure and the taste and get the most out of corn grain propertiesI propose here to combine two processes:
Thus, the roasting go enhance the taste corn and thescalding will allow the dough to have a better structure. But above all, your bread will be much more soft ! 😉
Normally the use of gluten free flour like corn will require you to bake your bread in a mold, because the lack of consistency results in a dough that spreads strongly. But here the formation ofstarch paste with boiling water we will avoid this inconvenience. 😀
2. Corn bread recipe
Here are my secrets to getting super soft and tasty cornbread! A must for any aperitif or original meal such as a Mexican dish.
- 300 g wheat flour T65 or T55
- 135 g water
- 9 g salt
- 90 g leaven
- 300 g boiling water
- 150 g corn flour
Toast the cornmeal in a dry skillet until lightly browned and the corn flavors come through. To book.
150 g corn flour
Boil the water for the starch paste.
300 g boiling water
Pour the boiling water directly over the corn flour and mix quickly with a fork to obtain a dense and homogeneous paste. Let cool.
300 g boiling water, 300g wheat flour
Put the boiled dough in the bowl of the food processor and add the wheat flour.
300g wheat flour
Mix at speed 1 with the hook, gradually adding the kneading water. If the dough becomes too sticky, stop adding the water.
Once the mixture is homogeneous, knead for 3 minutes on speed 2.
Leave to rest for 20 minutes in the covered bowl.
Add the sourdough and salt at speed 1 until fully incorporated.
90 g sourdough, 9g salt
During the 2 hours of rest that follow, make a flap every 30 minutes (4x in total).
Turn the dough out onto a floured work surface and shape into a ball. Cover and let rest for 20 minutes.
Tighten the ball and place it in a floured banneton. Cover and put in the fridge for the night (12h).
The next day, preheat the oven to 225°C for 30 minutes. Return the bread to a baking sheet and bake for 30 to 40 minutes until you get a nice golden crust.
Let cool on a wire rack for 1 hour.
To conclude, if you want to test a bread with taste at a time soft and surprisingI can only invite you to do it yourself quickly.
The advantage of this recipe is that it allows you to decrease gluten intake in your bread. Moreover, thanks to the technique ofscaldingyou keep a form of bread which is on top.
Tell me in the comments what you think of this recipe and share here your result in terms of appearance and taste! 😀
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