Corn Bread (Lombardy)

See also: Cornbread, Cornbread 2

Category: Cornbread

Ingredients

• 250 g finely-ground cornmeal
• 300 g water
• 250 g wheat flour
• 150 g firm sourdough
• 8 g (1 teaspoon) salt

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from the oven and let it rest on a rack to cool down.

Original source