Corn flour bread

I was planning to do another bread, but I simply forgot to make the preferment the day before. I remained then with the only option to do a straight bread. And this is how I have chosen this recipe that I present here.
This is a bread with corn flour. Corn flour is diferent from polenta, one is flour one is semolina. The colour of the crumb is a bit yellow due to the corn flour. The taste is more sweet than a normal bread. The bread raised nicely and it opened beatifully in the oven.

  • 600g bread flour
  • 400g corn flour
  • 640g water 20ºC
  • 200g liquid sourdough (100% hydration)
  • 6g fresh yeast
  • 20g salt


  1. Mix all ingredients with a standing robot, first slowly for 4 minutes and then on a higher speed for 10 minutes. 
  2. Cover the bowl with the dough with a lid and let it raise for the first fermentation for 45" at 21ºC 
  3. Take out the dough and cut it in 3. 
  4. Shape the bread as oblong. 
  5. Let the dough relax for 10 minutes. 
  6. Shape the bread in the final form and put the 3 loafs in bannetons. 
  7. Final fermentation will last 1h45 at 21ºC. 
  8. Preheat the oven at 250ºC for 45 minutes with the stone and lava rocks in a pan inside. 
  9. Score the bread. 
  10. Put the loafs on the stone and pour 150ml water over the lava rocks. 
  11. Bake for 15 minutes at 250ºC and for another 30 minutes at 220ºC. 
  12. Let it cool on a grill for about 1 hour.

This recipe was inspired from : Le Larousse du pain - Eric Kayser, page 73.


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