Corn bread made by fermenting it
This bread is made by adding fine cornmeal, olive oil, and bread flour and swelling with yeast. The finished corn bread had a crispy crust and a savory corn scent. Toast on a toaster was delicious, and the taste of freshly baked and sliced was also good. Corn bread with a savory corn scent. Corn bread! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Strong flour
    63g
  • Water
    63g
  • East
    1little
  • Strong flour
    187g
  • Water
    158g
  • Salt
    5g
  • Instant Dryist
    1/2ts
  • olive oil
    13g
Cooking Steps
STEP 1/14
One night before making bread, I make pulish first. Mix the ingredients well before unwinding in room temperature water. Cover and leave at 21 degrees for 12 to 16 hours.
STEP 2/14
When you look at it the next day, if the bubbles are curly and swollen two or three times, the pulish is complete. I put it in a place cooler than 21 degrees at night, and it took more than 15 hours to use Pulisic. I wanted to ferment it a little more, but I think the time to make bread will be too late.. I made the dough in the picture on the right. It's good to ferment enough, but if the dough is fermented enough to flow down the wall of the ball, it'll be over-fermented, so it's better to observe it carefully.
STEP 3/14
Prepare fine cornmeal. I ground medium-thick cornmeal finely and used it.
STEP 4/14
Fifteen minutes before Pulisic is completed, pour water from the dough and let it soak for about 15 minutes.If you put all the water in, it can get tough, so it's good to soak cornmeal after removing 10 to 15g of water. The temperature of water is also important, and the desired final dough temperature is 24 degrees, so at room temperature of 22 to 23 degrees, 28 degrees is appropriate. The temperature of the water can also vary depending on the friction heat of the kneader, but I use the Kenwood 550 model, so it would be good to refer to it.
STEP 5/14
When the fine cornmeal has been soaked for 15 minutes, put all the ingredients in a kneader and turn the kneading machine for 2 minutes and 30 seconds in step 1. When the ingredients are made into a lump, you have to adjust the texture of the dough. You can adjust it with an intermediate substrate using 10 to 15g left out by adjusting water.
STEP 6/14
If you have the right strength, mix it for 4-5 minutes in the second tier. Make a medium amount of gluten. Just enough to create a rough gluten window
STEP 7/14
The final dough temperature is 24 degrees. If the dough temperature is higher than 24 degrees, fermentation proceeds faster, and if the dough temperature is lower than 24 degrees, fermentation proceeds more slowly
STEP 8/14
Put the dough in a thin oiled container and ferment at 24 degrees for a total of 1 hour and 30 minutes. After 45 minutes, stretch and fold in all directions.
STEP 9/14
And then ferment for another 45 minutes at 24 degrees.
STEP 10/14
When the first fermentation is complete, it is lightly rounded and is fermented for 10 to 20 minutes at room temperature
STEP 11/14
It is then molded into an oval or circular shape.
STEP 12/14
Put it in a half-needle sprinkled with powder and ferment it for the second time.
STEP 13/14
Do it at 24 degrees for an hour to an hour and 15 minutes
STEP 14/14
After the second fermentation process lasts for about 30 minutes, preheat the oven to the highest temperature. Preheat the cast iron pan and stainless steel balls as well. I put steam in the oven before baking, but I don't have a steam function, so I give steam using an iron pan, a stainless steel ball, and ice. Sprinkle the dough with the powder and add the coupe, transfer the dough to a cast iron pan, add two small pieces of ice, cover with a stainless bowl and bake for about 15 minutes at the highest temperature. Remove the stainless steel ball and bake for the remaining 15 minutes at 230 degrees. If it's colored and you tap the bottom of the bread, it's all baked. You can taste it after cooling it completely in a cooling net.
Cornmeal and cornmeal are different. In English, cornmeal is expressed as cornmeal and cornflour is expressed as cornflour. One more thing, corn starch is corn starch. Cornmeal is made by grinding corn thickly, while corn flour is made by milling corn finely. Texture. Texture is different in every place. In particular, alpha corn flour, which is commonly found in general baking shopping malls, is not 100% corn, but cooked once by roasting or steaming milled corn. So, if you use cornmeal where you use cornmeal, there's a difference in the texture, toughness, and texture of the bread. But cornmeal is one of the ingredients that is not easy to get in Korea. I bought a medium-thick cornmeal from a direct purchase, but if you don't have it, you can use Polenta, a European cornmeal.
Cooking review
5.00
score
  • 609*****
    score
    "Fan ID," I'm curious where you bought cornmeal. I wanted to get it for a long time, but I was giving up because I only sold corn flour in Korea.
    2020-11-29 22:11
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