Pão de milho / Broa Portuguese cornbread

I just made some chiso in the wood oven. Amazing. You hear it? Four cups of white corn flour. Three cups of boiling water. Now you’ve given it a mix. The hot water is cooking and hydrating the corn flour first. Looks like this. Now let it cool. In here I have a little over 3/4 of a cup of water. I’m going to pour half in a bowl. One teaspoon instant yeast. Give it a mix. You want to let it sit for a minute. And the other half of the water, you want to add two teaspoon of sea salt. And you mix that well. Let it dissolve. Corn flour has cooled. In here, I will add four cups of allpurpose flour. The salt mixture. Mix. Now the yeast mixture. Incorporate all of those mixtures together. It’s a drier dough. You feel like you want more water, but that’s what makes the cornbread a dense type of bread. You can see the dough is coming together. That took me less than 5 minutes to knead. It’s in a ball like this. Want to cover and put it in a warm area for about 2 hours until it doubles. The brua or ponyi is ready. You press it and it’s and it stays. That means it’s ready. Add some flour. Add some flour on top. Flour your hands. This will make two. You start flipping it to shape it into the bread. ahead and put it on a cookie sheet. I’m going to use the wood oven today. And it goes in your oven at 425 for about 50 minutes. Here’s the other one. And it goes. There’s the palm. It’s at the 45 minute mark. I’m just going to check on it to show you how to check if it’s ready. Look at the bottom. And you tap it. Feels hollow. It’s ready. Just needs a little bit more. Hello. I’m going to leave it for another 5 minutes. The smells incredible. This is the other one. Feels heavier. Oh, it’s not ready. Going to tap it. Hear it. It’s ready. You have to wait until it cools down or else the pondu will be gummy. Has a beautiful crunch. An oldfashioned Portuguese cornbread. I hope you try the