Now that I’ve launched in the homemade bread, I try different versions. I have already tried the semi-full with grapes and hazelnuts, nature, nut… Naively, I said to myself, well now, I’m going to make bread, the flour of corn, but with corn flour ! Oh, and what a quiche, you say? And yes, there is no gluten in corn flour, so impossible to form the smaller ball of dough. I found myself with my 500 g of flour of corn in my bowl, and all of the ingredients, but everything was still desperately ‘sandy’. In short, all of a sudden, I’ve caught up with my recipe, and you the offers in a manner that does not commit the same pellet, but found myself with 2 huge loaves of bread… The result is a little less swollen than another loaf of bread, but the crumb is well aerated.
Bread flour corn and pine nuts
For 1 bread Save Print Ingredients
- 300 g flour T65
- 200 g of flour of corn
- 300 cl of cold water
- 10 g of salt
- 10 g of fresh yeast from a baker
- 100 g pine nuts
- Pour the flour, water and salt in a bowl and mix by hand. When the dough begins to bind, and mix until a ball is formed. Leave it in your bowl and cover it with a clean cloth. Let stand for 20 minutes.
- During this time, in a small bowl place your yeast fresh and pour a tablespoon of warm water, mix and let rest.
- Then add the yeast cake mixture, in the bowl and start kneading by folding the dough over itself and pressing with the fist. Don’t hesitate to work the dough on your work surface until it is elastic. This can take 10 to 15 minutes.
- For the thrust, so that the dough does not stick to your bowl, I suggest you lightly oil your bowl using a paper towel, then dust in flour.
- Form a ball with the dough, drop it in your bowl and cover with a dish towel. Leave it at room temperature for at least 3 hours. The dough should double in volume.
- At the end of 3 hours, get the dough gently to not tear it, shape into a ball and place on a baking reopened baking paper and flour.
- Flour lightly your ball and using a sharp knife, make cuts.
- Place a tea towel over the bread and let it sit for another 30 minutes.
- Preheat your oven to 210° c in convection.
- During the resting time of the dough, place a pie pan filled with water in the bottom of the oven.
- Bake at mid-height of the oven to your plate for 30 minutes.
- Then return to your bread and continue to cook in the oven for another 5 minutes at 180°C.
- Let cool your bread on a rack outside the oven.
This corn bread is particularly good to eat with cheese.