Someone just sent me this recipe for Broa De Milho.
That's an incredibly dense crumb; had I made a wheat bread that came out like that, I'd have thought I screwed up. Has anyone here made something like this? Is this how it ought to be?
Someone just sent me this recipe for Broa De Milho.
That's an incredibly dense crumb; had I made a wheat bread that came out like that, I'd have thought I screwed up. Has anyone here made something like this? Is this how it ought to be?
If 75% of your flour has 0% gluten, I can't see you ever getting a well structured, open crumb!
Lance
That is a very typical crumb structure for Broa aka corn bread. Its a very underrated bread. Its quite dense and pairs really nicely with fish or hearty soups/stews. I would strongly recommend trying it or picking one up at local portuguese bakery. Some recipes call for rye flour as well.