The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cornflour

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Balazs's picture
Balazs

Hello,

My name is Balázs. My favorite hobby are breads. I red The Fresh Loaf often and it did you like to bread baking. I love the smell of freshly baked bread, the dough touch, and of yeast wild.

In my first post I would like to show my favorite bread, my favorite loaf.

UPDATE! I wrote in my post Cornflour, but I found in dicitonary Corn meal flour. I guess the cornflour is in British area.

 

 

Compontents of the poolish
100 grams of bread flour
0.5 teaspoon of yeast, sugar and salt
100 grams of warm water

 

 


Components of the dough
280 grams of flour
40 grams of cornflour
1 teaspoon of yeast, sugar and salt
100 grams of poolish
1 teaspoon of vegetable oil
0.25 teaspoon of vinegar (20%)
220 grams of warm water

 

 

 

Often I knead it in the evening and after first rest and shape put it into fridge for a night and I bake it under cover in the morning.

 

Balázs

PaulZ's picture
PaulZ

Hi all,

Can someone pls inform  me why it is suggested that we use cornflour or cornmeal on the peel, transfer paddle or the couche cloth instead of AP flour or regular bread flour? What's the difference?

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