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.