April 29, 2018 - 3:39pm
Corn & raisins sandwich bread
35% corn flour content (scalded method). Stiff sourdough (lievito madre method). Also some yeast. Nice corn sandwich, with some raisins and dried cranberries. Corn milled at home. Based on one recipe of the book La Boulangerie Suisse by Club Richemont in Luzern. Have a nice baking day. Abel (Mexico).
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Great again, Abel. How much of the cornflour did you scald? And was this cornmeal or cornflour? It looks very fine in the photos. Patsy
Usually scald all the cornflour. In fact it's grainded mexican corn, quite coarse.
went thru your mill. Pretty loaves! :)