Name: Portuguese Corn Bread
Yield: Makes 1 loaf
Cuisine: Portuguese
Ingredients: Dusting Mixture, for the lined proofing basket and the shaped loaf; 290 grams (1 c + 2½ tbsp) cold whole milk; 15 grams (2½ tsp) fine sea salt; 40 grams (2 tbsp) honey; 50 grams (¼ c) extra-virgin olive oil; 1 gram (generous ¼ tsp) instant yeast; 225 grams (¾ c + 3 tbsp) water at about 60°F (15°C); 400 grams (2¾ c + 2 tbsp) white flour, plus additional as needed for working with the dough; 100 grams (½ c + 1½ tbsp) medium-grind cornmeal; 225 grams (1¼ c + 1 tbsp) medium-grind cornmeal; 50 grams (¼ c + 2 tbsp) white rye flour

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

In coming up with the range of breads to offer at Bien Cuit, I knew I wanted to do something with cornmeal, but there didn’t seem to be a compelling reason to add just another traditional corn bread to the pile. Then I heard about broa de milho. Where France has its rustic Country Bread (similar to my 30-Hour Sourdough Loaf), the Portuguese incorporated corn into their peasant or farmhouse bread. It’s one of the few European breads that relies on bo