Corn Bread (Lombardy)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | finely-ground cornmeal | 250 g | 1363 kcal45g protein · 86g carbs · 93g fat · 58g fibre | Buy |
| 2 | water | 300 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | wheat flour | 250 g | 925 kcal38g protein · 178g carbs · 7g fat · 27g fibre | Buy |
| 4 | firm sourdough | 150 g | — | Buy |
| 5 | salt | 8 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients2288 kcal · 83g protein · 264g carbs · 100g fat · 84g fiber
Per servingno servings count given
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Directions
Boil 200 g of water and pour it over the cornmeal in a bowl; mix well with a fork and let it cool to room temperature.
Add the sourdough, wheat flour, salt and the rest of the water; knead until smooth. Cover with a towel and let rise for about 8 hours.
Fold the dough on itself a few times, form into a round loaf and place on a pan covered with baking paper. Make a couple cuts on the surface and let rise for another hour.
Preheat the oven to 240°C, sprinkle the loaf with water and bake for 10 minutes; lower the oven temperature to 160°C and keep baking for 30 minutes.
Remove from the oven and let it rest on a rack to cool down.
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