Preferred preparation: First day: We mix the yeast with the water, incorporate the flour, mix well, cover and let stand at room temperature from 15 to 18 hours (I 23 hours)
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make spongy corn bread: |
| For the preferment or poolish :: 70 grs. strength flour 70 grs. Agua the tip of a instant dry yeast knife | For the final mass :: 450 grs.de strength flour 190 grs. of fresh corn broken down 160 grs.de cold water 24 grs. skimmed milk 90 grs.de sugar 4 grs. |
Ingredients to make spongy corn bread:
2. Second day: we crush the corn with 100 grs. of the formula water.
3. We put all the ingredients in the bakery (I in the cook), connect the kneading program and leave until it ends (in the cook 30 minutes).
4. We take out and place the dough in a greased bowl, cover and let stand for 45 minutes, then stretch and fold, and let it stand for 45 more minutes.
5. We divide the dough into two equal parts, bole and let stand up to 20 minutes.
6. We give the dough and shape it.
7. We can make mold bread, large breads, I have put them in bannetones.
8. Let light covered for 1 hour until the size is doubled (I have needed 1 hour and a half).
9. We preheat the oven 175º and cook for 40 minutes.
10. It is advisable to cover it with aluminum foil at 20 minutes so that they do not brown so much, because it tends to brown very fast I have had to cover it at 15 minutes).
