Bread with Corn Flour



For the poolish:

For the final dough:


For the poolish:

Combine the yeast with the water, add the flour and mix everything until smooth.

Cover the bowl with plastic wrap and 12-16 hours at 21 ° C can stand.

For the final dough:

Add the corn flour in a bowl and then add the yeast, the water, stir and set aside for about 15 minutes

Add the rest of the ingredients in the bowl. Knead and give it all to level 1 3 minutes, until blended.

Knead on a floured surface until getting a soft dough. Place in a bowl, cover and let it rise in a warm place for 2 hours.

Divide the dough into 2 halves and shape into balls.Cover with kitchen foil and let it rest for about 10-20 minutes.

Then solid shape oval or round loaves.Lay on a lined baking tray. Cover and let it rise for 1 hour.

Preheat the oven at 180° C.

Sprinkle the loaves with semolina.Cut a desired pattern.

Bake for about 40 minutes or until done.