Portuguese Cornbread

Directions

1. 1
   In a large bowl, add the yeast and 250 milliliters water. Mix.
2. 2
   Add 125 grams corn flour and 50 grams all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.
3. 3
   Beat in the remaining 150 milliliters of water and the olive oil.
4. 4
   Then beat in the remaining 125 grams corn flour, 375 grams all purpose flour, and salt. Turn out onto a lightly floured work surface and knead until smooth and elastic about 10 minutes.
5. 5
   Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit about 1 hour until the dough has doubled in volume.
6. 6
   Turn out the dough again and punch it down to release the air. Form it into a ball and set it seam side down on a baking sheet covered in parchment paper. Sprinkle flour on top, cover again with a damp cloth, and let sit about 1 hour until the top starts to crack.
7. 7
   Preheat the oven to 230 degrees Celsius.
8. 8
   Bake 15 minutes then lower the heat to 220 degrees Celsius and bake another 20 minutes.
9. 9
   Bread is done when you beat the bottom and it sounds hollow.