Ingredients
Scald
cornmeal, white, roasted
water, boiling
Main dough
wheat flour 720
wheat flour 400
water
scald
baker’s yeast
table salt
Additional ingredients
semolina
(for processing)
decorative corn
(for the surface)
wheat flour 720
(for dusting the baskets)
Production
Roasting the cornmeal
Preheat the oven to 160°C and roast the cornmeal for the scald for 15 minutes.
Note: During roasting, the cornmeal loses about 7% of its weight.
Scald
Pour the boiling water over the roasted cornmeal and mix until smooth and lump-free. Let cool completely before using in the dough.
Main dough
Mix all ingredients (except the salt) and work into a dough. Add the salt toward the end of mixing and knead until a nice gluten structure is formed.
Proofing: 90–120 minutes at room temperature
Processing
Weigh dough pieces at 500 g each and pre-shape. Then shape into rounds.
Piece proofing
Dip the dough pieces seam-side down into decorative corn, then place in floured baskets, cover, and allow to proof well at room temperature.
Baking
Place the proofed dough pieces onto the loading device. Load into the hot oven with steam. After about 2/3 of the baking time, open the vent and bake the bread until browned and crispy.
Evaluation