The cooking has officially begun.
Last night, I whipped up the cornbread and let it cool. This morning it was torn into pieces for drying in an oven warmed, then turned off.
The recipe I used:
- 3 1/2 cups stone ground cornmeal
- 1/2 cup organic whole wheat flour
- 6 teaspoons baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups fresh whole milk
- 3 tbs. fresh yogurt
- 4 large eggs
- 6 tablespoons fresh butter, melted and cooled
Heat oven to 425°. Spray 9″x13″ pan with baking spray, or butter and flour. In a large mixing bowl, combine all dry ingredients, and whisk to mix. In separate bowl, whisk together remaining ingredients. Make a well in the flour mixture and pour wet mixture in. Stir just until all ingredients are moistened. Pour into baking dish and allow to set for 5-10 minutes for a nice crown. Bake for 20 minutes, or until browned and firm to a light touch. Cool on rack, then dump into a bowl or large, deep pan and crumble for drying.
In the meantime, Thadd got working on the ciabatta dinner rolls, setting up the poolish last night, and starting the first rise this morning.
Then, the kneading before the second rise.
First, prep the table with sifted flour:
Then, flop the dough onto the table, and scrape the dough bits out of the bowl:
The first knead is more of a stretch-and-fold than a traditional kneading:
Once the dough is kneaded, it goes back in the bowl for it’s second rise:
And, that’s where we are currently. Late will be cinnamon rolls and brining the turkey!