La Flute Gana

This recipe is a loose interpretation of a recipe by the same name in "Local Breads: Sourdough & Whole-Grain Recipes From Europe's Best Artisan Bakers" by Daniel Leader. It has an interesting taste, almost like cornbread, but only vaguely. Tasty and with a very crispy crust. Yum.

French Bread w/ corn flour

The recipe is a process that you can start the night before, and allow the "poolish" (starter) to develop while you sleep. You are basically creating a sourdough starter with the first mixture.

Poolish:
1/2 c. tepid/room-temp water
1/4 t. instant yeast
3/4 c. flour (I didn't use *bread* flour, and it turned out fine)

Pour water into a large mixing bowl (or use an empty plastic ice cream bucket, which is ideal), and add yeast; stir. Add flour and mix to create a wet batter. Cover mixing bowl with plastic wrap, or put the lid on the ice cream bucket. Let it stand at room temperature for 8 to 10 hours.

Then, add:
1/2 c. warm tap water
Stir with a rubber spatula until the poolish breaks up into long, elastic strands. Stir in the rest of the yeast packet; mix well.

Then, add:
1 1/2 c. flour
1/4 c. corn FLOUR (NOT cornmeal!)
3/4 t. salt

Mix until sticky dough forms, cover dough (with plastic wrap or lid) and allow to stand for 20 minutes. Then turn dough out onto floured surface, and knead until smooth.

Put dough back into bowl or ice cream bucket, covered, and allow to double in volume.

Divide dough into 2 or 3 pieces and shape into loaves on greased baking sheet. Slash top with a lame or sharp knife, so it won't split. Allow to rise 30 minutes.

risen dough, before baking:


Heat oven to 425˚ with a glass casserole dish on bottom rack with about 2 cups of water in it. This will steam the bread as it bakes and create the crispy crust.

Place baking sheet on top rack and bake for 15-20 minutes, until crust is a nice golden brown.