Directions
- 1Add 4 cups of white corn flour to a large mixing bowl.
- 2Pour 3 cups of boiling water into the corn flour.
- 3Mix the corn flour and hot water until combined; the hot water cooks and hydrates the corn flour.
- 4Let the corn flour mixture cool down.
- 5Pour half of a little over 3/4 cup of water into a small bowl.
- 6Add 1 teaspoon of instant yeast to the water and mix well.
- 7Let the yeast mixture sit for a minute.
- 8Add 2 teaspoons of sea salt to the other half of the water and mix well until dissolved.
- 9Add 4 cups of all-purpose flour to the cooled corn flour mixture.
- 10Add the salt mixture to the flour and corn flour mixture.
- 11Mix all ingredients together.
- 12Add the yeast mixture to the bowl.
- 13Incorporate all mixtures together by hand, forming a dense dough.
- 14Knead the dough for less than 5 minutes until it forms a single ball.
- 15Cover the dough with a tea towel and place it in a warm area for about 2 hours, or until it doubles in size.
- 16Once the dough has risen, add some flour on top and to your hands.
- 17Divide the dough into two portions.
- 18Start flipping the dough to shape it into bread.
- 19Place the shaped bread onto a pizza peel.
- 20Place the bread into the wood oven, preheated to 425°F (218°C), for about 50 minutes.
- 21Check the bread at the 45-minute mark by tapping the bottom; if it sounds hollow, it's ready.
- 22If the bread is not hollow enough, leave it for another 5 minutes.
- 23Remove the bread from the oven once it's fully cooked.
- 24Let the bread cool down completely before slicing to prevent it from becoming gummy.
Ingredients
- 4 cups white corn flour
- 3 cups boiling water
- 0.75 cup water
- 1 teaspoon instant yeast
- 2 teaspoons sea salt
- 4 cups all-purpose flour
Equipment
large mixing bowlspoonsmall bowlmeasuring cuptea towelpizza peelwood oven
Tips
- Wait until the bread cools down before slicing, or it will be gummy.
- Tap the bottom of the bread; if it sounds hollow, it's ready.
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