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Pain de Mais (Corn bread)

A fabulous crumb and great crust from this cornmeal bread.  Play with the coarseness of the corn meal but do make it.  Excellent toasted with great butter and eggs for breakfast.

Course Bread
Keyword Bread, Bread with cornmeal, Corn bread
Servings 1 loaf
Author Dann Reid

Ingredients

Starter

  • 94 g Bread flour
  • 94 g Water

Dough

  • 468 g Bread flour
  • 156 g Cornmeal
  • 340 g Water
  • 28 g Extra Virgin Olive Oil Spanish, if possible
  • All Starter
  • 10 g Instant yeast
  • 13 g Salt

Instructions

Mix the starter

  1. Place flour and water in bowl and mix with your fingers to form a thick paste.  Work with your hand to form a hydrated ball of dough.  Cover and let rest at least 12 hours.

Mix final dough

  1. Place the water, the starter and olive oil in the bowl of the stand mixer.

  2. Add the dry ingredients to the bowl and mix on low for 4 minutes.

  3. Turn the mixer to medium speed and mix an additional 4 minutes.

  4. The dough should mostly be cleaning the sides of the bowl.  If not, mix 1 more minute.  

  5. Remove the dough to a lightly oiled bowl.  Coat with oil, cover with plastic wrap and allow to ferment 30 minutes.

  6. Gently degas the dough by lifting up from the bottom.  Lift it just high enough for the dough to release from the bowl.  Replace the dough, turn the bowl 45 degrees and repeat. 

  7. Replace the plastic wrap and allow to ferment an additional 30 minutes.

  8. Shape the bread for its intended use: a round for a rustic loaf or shape for a sandwich loaf.