May 3, 2021 - 3:33pm
Broa De Milho Recipe
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?
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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.