Corn Bread

Cornbread recipe

Summary: Cornbread, surely one of our favorite breads. Every time I brought it home we had a blast, but very quickly I saw big differences depending on where I bought it. This time I fixed this problem, I’m making my cornbread and I’m a little proud of it. I think it will evolve with time and experience, but I can tell you that we have already had a lot of fun tasting this cornbread. I particularly like the color of the cornbread and also its scent. It goes wonderfully with beautiful, tasty and typically French cheeses, all accompanied by a good Côte du Rhône and nothing is more wonderful.

Baguette recipe for 3 loaves of 300 gr:
Ingredients

300 gr of flour type T65
200 gr of corn flour
320 gr of water at 20 °
100 g of liquid sourdough (or 25 g of dehydrated sourdough)
3 gr of fresh baker’s yeast
12 gr of salt

Instructions

Pour the two flours and the water into the robot’s bowl.
Prepare your liquid sourdough
Add the sourdough, yeast and salt.
Mix 4 minutes at slow speed.
Then 6 minutes at high speed.
Form a ball.
Cover with a damp cloth and let stand 45 minutes.
Flour the work surface, cut the leg into 3 equal pieces.
Shape into a ball, let stand 30 minutes.
Gently flatten the dough pieces with the flat of your hand.
Take the dough pieces lengthwise.
Fold the right side up a third and press it with your fingers to give it shape.
Fold the left side back a third and squeeze it with your fingers to restore shape.
Fold the dough in half lengthwise, weld with the base of your hand.
Rollin oval shape.
Place the balls under a damp cloth weld underneath.
Leave to rest for 1 hour 20 minutes, the dough will gain volume.
Preheat the oven to 230 °, with a plate at the bottom, to receive the water.
Carefully place the chopsticks on food paper, solder underneath.
Flour and give 5 strokes lengthwise.
Bake for 25 minutes, adding the water to the bottom of the oven.
Leave the baguettes to cool on a rack out of the oven