Corn Bread (Lombardy)
See also: Cornbread, Cornbread 2 Corn bread is a traditional bread recipe from the mountain areas of Lombardy, in Italy, where corn flour was much cheaper and easier to obtain than wheat. In its native area it's called “pan giald”, lombard for “yellow bread”. The sourdough in this recipe has been replenished with a ratio of 1 sourdough, 1 flour, 0.5 water, and should have been last replenished around 8–12 hours before.
Ingredients
- 250 g finely-ground cornmeal
- 300 g water
- 250 g wheat flour
- 150 g firm sourdough
- 8 g (1 teaspoon) salt
Ingredients for 8 servings (960 g) · the original recipe
Method
- 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.
Oven - 5
Remove from the oven and let it rest on a rack to cool down.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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