3. Broa de milho (cornbread)
Broa is a type of cornbread traditionally made in Portugal and Galicia (and in Brazil, where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and wheat or rye flour, and is leavened with yeast rather than baking powder or baking soda.
Broa de milho is listed on the Ark of Taste, an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement.
The name Broa comes from the Gothicword ‘brauth’ that means bread. This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouriço sausages. And it’s the best bread to eat with grilled sardines! Give it a try!
Recipe (via The Partisan Baker)
Making a bread you have no experience of is tricky because you have no benchmarks and especially when it involves making a porridge of maize where the hydration can vary so much.
This recipe recipe comes from The Taste of Portugal by Edite Vieira, and it’s converted to sourdough. She calls for coarse maize meal. To this is added about a quarter of strong bread flour (450g:175g).
The method is to mix the maize meal with 600g boiling water, stiring in the flour, yeast and 15g salt when cooler.
I added the flour in the form of starter at 100% so reduced the water by 175g, i.e. 350g starter. The dough seemed a little dry so I then added an additional 80g water.
Fermented overnight in the fridge (mainly because of the time of mixing) and proved for about an hour and a half.
Not bad for a first attempt.