No Knead Broa Portuguese Corn Bread
Broa is a very rustic recipe from portugal and bears little resemblence to american southern corn bread. it's a very dense loaf that's perfect for sopping up hearty soups. another great recipe from artisan bread in five minutes a day cookbook.
Steps
Mixing instructions:.
Mix the yeast and salt with the water in a 5 quart bowl or a lidded food container.
Add oil and honey.
Mix in the remaining dry ingredients without kneading , usings a spoon or a heavy-duty stand mixer with dough hook.
Cover and allow to rest at room temperature until the dough rises and collapses , approximately 2 hours.
The dough can be used immediately after rising , however it is easier to handle when cold.
Refrigerate in a lidded container and use over the next 7 days.
Baking instructions:.
Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece.
Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides , roating the ball a quarter-turn as you go.
Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
Twenty minutes before baking time , preheat oven to 450 f , with a baking stone placed on the middle rack.
Pl.
Ingredients
water, yeast, salt, honey, olive oil, cornmeal, unbleached all-purpose flour