Cornbread, the downside is that it doesn’t smell as good as buttered bread and it ages quickly, so be sure to seal it well. If you can’t finish it, just put it in the freezer and thaw it at room temperature.
The finished product is not too sweet. Personally, I think it’s just right.
The above recipe makes two 450g toast.
Storage: sealed at room temperature, 3-4 days in spring and summer, 7 days in autumn and winter. Can be frozen, not refrigerated. Because freezing will accelerate aging.
To make a richer and softer bread: Tear a piece of dough (about 60g) and store in an airtight bag in the refrigerator for up to 3 days. The next time you use it, mix it with the ingredients.
Mix all the ingredients together without kneading, then refrigerate for 20 minutes. If you’re worried about yeast fermenting early you can leave it off.
Time is almost up, take out the dough, the eighteen arts can be on, wrestling, rubbing, beating, etc., 10 minutes can be out of the glove film.
The amount of water in this recipe is relatively large, so the glove film will come out quickly. Be sure not to add powder. It’s normal for your hands to be sticky at first.
White Swallow Gluten Free Flour
Corn oil/oil/coconut oil
Eggs + unsweetened yogurt
How to Make Super Soft Brushed Corn Butter Sourdough Bread / Toast
Put all ingredients in a bread bucket, salt and yeast in two corners, and dough pattern.
To knead to glove film state. It’s also the key to stretching.
No relaxation, direct shaping, fermentation
Brush the egg wash and put it in the oven.
Top and bottom at 160 degrees for 25 minutes.
No preheat oven.
Brush with plain water or honey water immediately after baking (key to a soft skin)
Hand temperature immediately bagged and sealed
After a few minutes of brushing with boiling water, try the feel.
Cornbread Preservation on Humidity.
If the humidity is below 70% on the day, the bread should be sealed if it is not hot. If the humidity is above 70%, it can be sealed after it has cooled to hand temperature or even cooled to the touch.
This method is designed to slow down the aging process as much as possible.
Only one fermentation for the whole process. Personally, I don’t think it’s much different than two ferments.
The dough is slightly sticky, but the finished product is super soft and smooth.
The baking temperature is for reference only, please adjust according to your oven temper.