Cornmeal rolls.

(In Portuguese)


With a cold weather, there's nothing more comfortable than a fresh bread out of the oven.

This one is very soft and yummy, adapted from wild yeast.

It takes large proofing spans, but it won't make you work long.

1 1/2 cup all purpose flour

2/3 cup fine cornmeal

2/3 cup warm water (you should have a little more at hand, in case you need)

1 1/2 tablespoon dry yeast

5 tablespoons olive oil

1 1/8 tablespoon salt

1 tablespoon sugar

I mixed all of the ingredients in a bowl, and stirred with a wooden spoon until smooth and soft.

I let it proof covered in plastic and a tea towel, over a hot water bag, also covered in a tea towel.

(That's because I don't have a spot in my kitchen where the bread could be hidden from the wind).

After one hour proofing, I folded* the bread.

After another hour of proofing, I folded it again.

After the third hour, I separated the dough in 12 equal balls,

letting it proof covered for 20 minutes.

So I shaped** the rolls and let them proof, covered, for another 2 hours.

When that time was over, I pre-heated the oven at 210oC, and put some water to boil.

When the water boiled, I lowered the oven temperature to 180oC and placed in the baking

sheet with the rolls.

I also put in the oven a loaf pan where I poured the hot water.

The vapor makes the breads crust become a bit crunchier and 

gives it a vivid color.

I baked for 15 minutes with the water pan inside the oven, then I took it out

and baked for another 15 minutes without it.

* To fold the dough is a delicate way of removing the gas and stimulating the increase

   of elasticity. This is how you do it:

 

 

** To shape the rolls, the wild yeast lady recommends this technique.

    I think it makes the breads softer, but I'm not quite sure...

    This it how you do it, and then place them in the sheet seam side down: