The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Taloa

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mkelly27's picture
mkelly27

Taloa

In honor of Bernard Clayton's passing I have given his book another go through.  In it I found a recipe that intrigues me.  It is an old Basque corn bread type of recipe.  It is basically a yeast raised corn cake.  While I had high hopes for this type of bread I found the results less than satisfactory.  Before anyone jumps too hard, I have made Breadtopia's Corn Flour bread before with stellar results.  My question is, has anyone else attempted this particular recipe?, What is the desired result from this recipe?  I envision a yeasty-corn english muffin shape.  Crisp on the outside and soft crumb.  Alas, the result I had were basically the opposite of this.  Any response would be appreciated.

PS:  Anyone who has not attempted Breadtopias Corn flour bread should give it a go.

mkelly27's picture
mkelly27

It was Steve B's Breadcetera site.  Sorry Steve.

PMcCool's picture
PMcCool

Turns out I made broa, not taloa, so I can't be of much help in this case, mkelly27.  From Clayton's description, it sounds like they are a kind of sandwich roll that also incorporates some corn flour.

Paul