It will retain more water and have a wetter crumb.... so baking to 210 F and letting it sit on the stone and dry out some with oven off and door ajar before removing to the cooling rack is better than baking to 205 F.
Sorry for the late response. Your Portuguese style corn bread looks great... I think I am going to do my next one with cornmeal as an ingredient instead of using corn flour.
A for my method the overall hydration in the method was 75% and the total flour content was 60% bread flour, 35% corn flour and 5% rye
My experience using corn flour is that it tends to retain moisture.
Even after the bread is cooked and has sat for 3 days, the crumb is very moist.
With that said, the flavor is good. Yours looks tasty!
-Dave
It will retain more water and have a wetter crumb.... so baking to 210 F and letting it sit on the stone and dry out some with oven off and door ajar before removing to the cooling rack is better than baking to 205 F.
Looks grand inside and out. Well done and
Happy baking
Thanks for the hints on using corn flour. Very helpful indeed...really appreciate the comments...
Looks pretty good. What is your ratio of flours and hydration of the dough?
Here's a link to an interesting one I made last year: https://mookielovesbread.wordpress.com/2014/03/29/broa-de-milho-portugese-corn-bread/
And another:
https://mookielovesbread.wordpress.com/2014/01/05/chipotle-cheddar-roasted-corn-multi-grain/
You can find a bunch more on my website. Just type in Corn.
Regards,
Ian
Ian
Sorry for the late response. Your Portuguese style corn bread looks great... I think I am going to do my next one with cornmeal as an ingredient instead of using corn flour.
A for my method the overall hydration in the method was 75% and the total flour content was 60% bread flour, 35% corn flour and 5% rye
MJ Sourdough