Cornbread is a special bakery product made from a chemically-leavened batter in the U.S. or from yeasted dough in Europe

Cornbread

Also known as maize bread


What is Cornbread?

Cornbread is a special bakery product made from a chemically-leavened batter in the U.S. or from yeasted dough in Europe and other parts of the world.

Typically, dough-based cornbread has a:

  • Tight crumb grain
  • Golden crumb color
  • Unique aroma and sweetness provided by the corn

However, when it’s made as a sweet good, it resembles the texture and flavor of a muffin.

Formulation for yeast-leavened cornbread1

Ingredients Baker’s % (based on flour weight)
Bread flour 80.0–70.0
Cornmeal 20.0–30.0
Water 55.0–63.0
Salt 1.5–2.0
Nonfat dry milk 3.0–5.0
Compressed yeast 1.0–1.5
Olive oil (extra-virgin) 3.0–5.0

Processing of dough

  1. Ingredient scaling.
  2. Mixing
    1. Add cornmeal and total amount of water to the mixer bowl. Allow mixture to soak for about 15 minutes, softening the cornmeal and improving the dough handling properties.
    2. Add the rest of the ingredients and mix for 120 seconds on low speed to incorporate dry and liquid ingredients.
    3. Continue mixing on high-speed to full gluten development. Final dough should be extensible, with limited elasticity and resistance to deformation.
    4. Final dough temperature should be 76°F (24°C) which can be controlled by adjusting water temperature with ice or by using refrigerated equipment.
    5. Care must be exercised to not overmix the dough as corn particles exert a cutting action or weakening effect on the gluten matrix.
  3. Bulk fermentation. Allow dough to ferment for about 90 minutes at 82°F (28°C) / 85% RH. Degassing the dough by punching should be done at about mid-fermentation time.
  4. Dividing. Scaling weight is usually 600 g but can vary depending on the desired finished product.
  5. Intermediate proofing (resting): allow dough to recover from mechanical work for 5 to 15 minutes at room conditions.
  6. Moulding. Forming of round or oval loaves.
  7. Final proofing. Proof dough pieces at 92–95°F (33–35°C); 85% RH for 30–60 min.
  8. Scoring or topping (optional).
    1. Top of loaves can be dusted with cornmeal.
    2. Alternatively, loaves can be scored to provide different oven spring patterns and special features to the baked goods.
  9. Baking. Bake at 460°F (238°C) for about 40 minutes to an...

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