Comments on: Corn Bread http://www.breadcetera.com/?p=129 An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: susanne http://www.breadcetera.com/?p=129&cpage=1#comment-2411 susanne Thu, 24 Jun 2010 19:53:18 +0000 http://www.breadcetera.com/?p=129#comment-2411 aloha steve after reading your comment, i emailed arrowhead mills (the source of my blue corn meal) and inquired about its properties. they replied that it is milled in exactly the same way as their yellow corn meal, both without lye, and the differences in texture are due to the differences in the corn varieties' particular qualities. so my ingredient is not masa harina at all. still, it's not corn flour, which your recipe calls for. but i'll try it next baking and let you know how it goes. and next time i'll do my homework before posting a question to you. it's so kind of you to reply to all our queries! susanne aloha steve
after reading your comment, i emailed arrowhead mills (the source of my blue corn meal) and inquired about its properties. they replied that it is milled in exactly the same way as their yellow corn meal, both without lye, and the differences in texture are due to the differences in the corn varieties’ particular qualities.

so my ingredient is not masa harina at all. still, it’s not corn flour, which your recipe calls for. but i’ll try it next baking and let you know how it goes.

and next time i’ll do my homework before posting a question to you. it’s so kind of you to reply to all our queries!
susanne

]]> By: susanne http://www.breadcetera.com/?p=129&cpage=1#comment-2410 susanne Wed, 23 Jun 2010 21:53:41 +0000 http://www.breadcetera.com/?p=129#comment-2410 excellent point, steve. i do use it in making "traditional" joy of cooking skillet corn bread, and its softer texture (than yellow corn meal) gives a unique quality--plus its blue. different but yummy is fine with me. and i guess you pretty much know i'm adventurous or i wouldn't have a 25 pound bag of an ingredient i'm still figuring out how to use! mahalo, susanne excellent point, steve. i do use it in making “traditional” joy of cooking skillet corn bread, and its softer texture (than yellow corn meal) gives a unique quality–plus its blue.

different but yummy is fine with me. and i guess you pretty much know i’m adventurous or i wouldn’t have a 25 pound bag of an ingredient i’m still figuring out how to use!
mahalo,
susanne

]]> By: SteveB http://www.breadcetera.com/?p=129&cpage=1#comment-2409 SteveB Wed, 23 Jun 2010 20:23:27 +0000 http://www.breadcetera.com/?p=129#comment-2409 Hi Susanne, My understanding is that masa harina is different from plain corn flour in that it has been treated with lye, then dried and ground. You may obtain different results than that shown in the post above. That being said, if you are the adventurous type, why not try it? Hi Susanne,
My understanding is that masa harina is different from plain corn flour in that it has been treated with lye, then dried and ground. You may obtain different results than that shown in the post above. That being said, if you are the adventurous type, why not try it?

]]> By: susanne http://www.breadcetera.com/?p=129&cpage=1#comment-2408 susanne Wed, 23 Jun 2010 04:32:51 +0000 http://www.breadcetera.com/?p=129#comment-2408 what a beautiful loaf! i happen to have a 25 pound bag of blue corn masa harina in my kitchen (seemed like a good idea at the time, and it does make great tortillas--but a meal's worth only uses 2 cups) and am wondering if this would work as the corn flour in your recipe? thanks. what a beautiful loaf! i happen to have a 25 pound bag of blue corn masa harina in my kitchen (seemed like a good idea at the time, and it does make great tortillas–but a meal’s worth only uses 2 cups) and am wondering if this would work as the corn flour in your recipe? thanks.

]]> By: Tom http://www.breadcetera.com/?p=129&cpage=1#comment-2384 Tom Tue, 01 Jun 2010 09:40:06 +0000 http://www.breadcetera.com/?p=129#comment-2384 Steve, I made the corn bread today and it turned out great. I had my doubts during the fermenting and forming stages and was quite concerned as I put it in the oven but the spring cured all. I made the bread with a very fine corn meal. The final result is a softer light crumb that still has the granular texture of a "traditional" corn bread. And a delightful crust, thin and hard. During the forming it was obvious that the dough had too much water in it, not runny however definitely not the dough I have come to expect from your recipes, thus my angst. As I was only able to fit two loaves in my oven at one time the third loaf had to sit out another half hour. It did not keep its shape but spread out on the cloche and was thiner than the other two. Next time I will use slightly less water in the recipe. Tom Steve,

I made the corn bread today and it turned out great. I had my doubts during the fermenting and forming stages and was quite concerned as I put it in the oven but the spring cured all.

I made the bread with a very fine corn meal. The final result is a softer light crumb that still has the granular texture of a “traditional” corn bread. And a delightful crust, thin and hard.

During the forming it was obvious that the dough had too much water in it, not runny however definitely not the dough I have come to expect from your recipes, thus my angst.

As I was only able to fit two loaves in my oven at one time the third loaf had to sit out another half hour. It did not keep its shape but spread out on the cloche and was thiner than the other two.

Next time I will use slightly less water in the recipe.

Tom

]]> By: Corn Bread for Mellow Bakers | Mostly Bread http://www.breadcetera.com/?p=129&cpage=1#comment-2362 Corn Bread for Mellow Bakers | Mostly Bread Wed, 12 May 2010 15:57:27 +0000 http://www.breadcetera.com/?p=129#comment-2362 [...] I thought I should boldly venture into stencil world having been dead impressed by  SteveB‘s cornbread.  Never tried one of those before  – I chose something rather over- ambitious [...] [...] I thought I should boldly venture into stencil world having been dead impressed by  SteveB‘s cornbread.  Never tried one of those before  – I chose something rather over- ambitious [...]

]]> By: SteveB http://www.breadcetera.com/?p=129&cpage=1#comment-1197 SteveB Wed, 19 Aug 2009 22:37:46 +0000 http://www.breadcetera.com/?p=129#comment-1197 Oscar, thanks for your kind words about the blog. Grilled fresh sardines with corn bread sounds like a great combination. I'll have to try it soon. Oscar, thanks for your kind words about the blog. Grilled fresh sardines with corn bread sounds like a great combination. I’ll have to try it soon.

]]> By: Oscar http://www.breadcetera.com/?p=129&cpage=1#comment-1196 Oscar Wed, 19 Aug 2009 21:05:17 +0000 http://www.breadcetera.com/?p=129#comment-1196 Steve, here in Galicia (NW of Spain) corn bread is very tradittional , and never, never sweet! Althought sometimes it contains raisins, it´s always eaten with the main courses, specially in summer with grilled fresh sardines. Great blog, by the way! Steve, here in Galicia (NW of Spain) corn bread is very tradittional , and never, never sweet! Althought sometimes it contains raisins, it´s always eaten with the main courses, specially in summer with grilled fresh sardines.
Great blog, by the way!

]]> By: oleteeth http://www.breadcetera.com/?p=129&cpage=1#comment-716 oleteeth Wed, 07 Jan 2009 22:56:52 +0000 http://www.breadcetera.com/?p=129#comment-716 It looks great . I will definitely be trying it out. Thanks It looks great . I will definitely be trying it out. Thanks

]]> By: SteveB http://www.breadcetera.com/?p=129&cpage=1#comment-591 SteveB Wed, 19 Nov 2008 19:20:22 +0000 http://www.breadcetera.com/?p=129#comment-591 Carmen, I think both you and Mònica are being modest! :) Carmen, I think both you and Mònica are being modest! :)

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