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does cornmeal absorb moisture the same as ap flour? how would I modify a recipe to include cornmeal

asked by brandon almost 5 years ago

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10 answers 2065 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

Can you share the recipe? The substitution wouldn't be 1:1, and it might help to know what you're making.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

i dont have a recipe. want to make one.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

I'll echo Merrill: what is it you're wanting to create a recipe for? The answer for a quick bread will be different from that for a yeasted bread. I add polenta to many baked goods, both yeasted and not. A little more info would help us help you. And kudos to you!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

well essentially what Im trying to do is create a cornbread with the elasticity and crumb of something like a brioche or a typical sandwich bread

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

well essentially what Im trying to do is create a cornbread with the elasticity and crumb of something like a brioche or a typical sandwich bread

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

You'll need to make a yeasted dough in order to do that. Is there a recipe you already have in mind?

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

You'll need to make a yeasted dough in order to do that. Is there a recipe you already have in mind?

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609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added almost 5 years ago

echoing the previous posts -- you will need to use yeast and probably combine cornmeal with regular flour. if you are experimenting, try 1 cup of cornmeal, and 1-2 cups of flour. there are plenty of recipes on the web looking like something you are after, maybe it's worth doing some research before you go ahead.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

Moisture absorption isn't going to be your sole concern. Cornmeal (or polenta) contain no gluten, and therefore don't contribute to the protein structure that holds bread together. For the same reason, too much of it will weaken the bread's structure. I'd suggest no more than about 1/4-1/3 cup of cornmeal or polenta to 4 cups of bread flour.

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B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added almost 5 years ago

Sounds like you want to make a Yeasted Portuguese Cornbread, pao de milho (sp?). Here is a recipe and it looks like what you want,

http://www.kohlercreated...

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