Corn Bread (Pan Giald)
Pan giald, or "yellow bread", is a sourdough loaf from the mountains of Lombardy, where corn was far cheaper than wheat. Here the cornmeal is scalded with boiling water before mixing, which softens it and gives a tender crumb. The dough rises slowly for about 8 hours with a firm sourdough, so the bread tastes sweet, tangy and deeply golden. Start with a starter fed 8 to 12 hours earlier.
Instructions
Boil 200 g of the water and pour it over the cornmeal in a bowl. Mix well with a fork, then leave it until it has cooled to room temperature.
Add the sourdough, wheat flour, salt and the remaining water to the bowl. Knead until the dough is smooth, cover it with a towel and let it rise for about 8 hours.
Fold the dough over itself a few times and shape it into a round loaf. Set it on a pan lined with baking paper, cut a couple of slashes across the top and let it rise for another hour.
Preheat the oven to 240°C. Sprinkle the loaf with water and bake it for 10 minutes.
Lower the oven temperature to 160°C and bake for another 30 minutes. Move the loaf to a rack and let it cool completely before cutting.
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