The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast-risen cornmeal bread (no-knead)

krusty's picture
krusty

Yeast-risen cornmeal bread (no-knead)

For those familiar with the no-knead method, here's a recipe that I formulated and tried last week.  The result surpassed my expectations. 

For one loaf:

250 grams unbleached white flour

100 grams fine-ground cornmeal

2 tsps (10 grams) vital wheat gluten

275 grams water

1/2 tsp instant yeast

1 tsp sea salt 

Mix all ingredients thoroughly.  Let the dough rise until doubled, or refigerate overnight, and leave it to come to room temperature and rise.  Either way, it will take about four hours.  Shape the dough and let it rest for an hour, lightly covered with plastic wrap.  It will rise some more. 

Bake covered at 500 for 30 minutes, then uncovered at 450 for ten minutes.

hanseata's picture
hanseata

reallly nice recipe, Theavidbaker - I was looking for a sandwich type cornbread different from the flat ones I make to go with baked beans.

Karin

hanseata's picture
hanseata

Yes, that is what I thought you meant, but I wanted to make sure. I also prefer instant yeast to active dry, but follow the instructions on "giving the yeast a head start" from ABED if I do S & F, instead of pre-doughs.

Thanks,

Karin