Mar 28 - Broa de Milho ( Brazilian Cornbread)

By far one of the most, no, make that THE MOST temperamental breads I've worked on, It took me three tries to get it right. Compared to this even croissants were a breeze! Its a  dense bread made with a mixture of AP flour and cornflour, Since the gluten from the AP Flour has to support the weight of the entire lot of cornmeal added to the dough, it can be a challenge especially during the second proofing where its prone to fall flat. But a well made boule is worth it, perfect with a hot bowl of soup.
This was part of the 'We knead to bake' project.


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