Galician Cornbread

Galician Cornbread is called Boroña. It is an old Spanish country bread that I have only just discovered. This is a variation of one of the Boroña recipes. It bakes up beautifully and the dough was a real pleasure to work with.

The older Galician cornbread was made with rye as well and sometimes barley but this simple recipe that uses my Bloody Butcher Cornmeal and the Chicago bread flour is just wonderful.

This recipe is from my bread mentor Chad. In fact I copied and then pasted the recipe he sent to me in a txt.

Galician corn bread.

Follow Tartine method

1000 g Chicago flour

700g water

200g starter

250g Red cornmeal

250g boiling water

25g salt

Combine flour, water, starter. Autolyse 1hr

Ahead of time combine cornmeal and boiling water

Combine corn mixture and salt with dough.

Fold every half hour for 3 hrs. Let rest 1 hr.

Divide. Rest 20 min. Final shape. Rise till double. Bake at 450 for 45 minutes.

I have a loaf to take to work and a loaf for home.

And thirty odd ducks sat on the front lawn waiting for some.

These guys are getting none!


Weather – scattered thunderstorms- high of 82! Cooler – yay.

31 Comments on “Galician Cornbread

  1. Ah, a cooling mud bath. We truly need to indulge in that sometime. Enjoy the cooler temps up there. Down here we’re going to get our first (of many) 100 degree days.

  2. A bit cooler down here too, thank goodness!!! The bread looks delicious!!! 🙂

  3. Wow that looks quite different to Spanish boroña, but that’s down to them using yellow corn. Some people add chorizo and other sausages to the dough, but I think it’s nicer without. Yours looks delicious!

    • Morning Mad. I almost sent you the recipe so you could check it for me.
      I bet John would like sausages in his dough. How does that work? What is the process? Do they fold chopped sausage in with the last fold? Then rise? The chorizo would not be warm for too long? Though I guess it is cured. This is a very interesting idea. I want to try that.

      • Celia’s filled foccacia includes sausage/salami, cheese etci… I have included it in tbe dough from the start without a problem… but not on bench in hot months.

  4. I’ve had a project in mind for a long time and wonder if you’d like to team up on this. As everyone knows, lots of bread is wasted in the world. And when bread is real and natural and fresh (not packaged bread), it dries out very quickly. So, over here, day old or old bread isn’t stale. It’s just dry. I’ve been mentally collecting uses for old bread and I’d love to compile a lovely book about what to do with it. Some basics, for me, crostini (croutons), panzanella, a steady supply of bread crumbs (for use in meat loaf, meatballs, salmon burgers, or — as the Sicilians often use them — seasoned, toasted and spread over pasta dishes in place of parmesan cheese), onion soup, french toast, etc. Wanna? We could all pitch in, and I could design it and find a way to print it and proceeds could go to the Farmy? What say you?

    • Stale bread is quite common in Spanish cuisine, such as ajoblanco, gazpacho and migas. I hope that helps. There are recipes on my blog.

    • I have just started wrapping my bread loaf in a beeswax wrap and it stays fresh much longer. Also wrap my cheese in the fridge and don’t have mould problems anymore. Want to make more for veges etc. Hate plastic wrap. Laura

    • Bread and butter pudding! Warming and filling and delicious. A good old British and colonial standby when I was growing up……and still is for me……. filled our tummies when other foods were in short supply.

    • Me too please… we never throw out so much as a crumb… all of those things you and the others have said… As well I use old sourdough bread in frittata, and I saw a recipe recently for prepare ahead baked breakfast french toast… sort of like bread & butter pudding… which I’ll try next time we have visitors. Bread could maybe just be the beginning of series of books on no food waste how to use your leftovers. I love it when The Fellowship has a project ☺

      • Oh yes, I have a recipe for make ahead peach french toast, yum!

        • It’s a rough sort of recipe… we call it fridgtata… using up whatever leftovers are in the refrigerator. Our backyard chickens provide the eggs, so it’s an simple inexpensive meal – for breakfast, lunch, dinner and sometimes leftovers for the following day. Tear or roughly chop a couple of slices of sourdough bread and add to a frypan with hot melted olive oil and/or butter. Stir bread so it gets coated in oil, add any other ingredients such as ham, chorizo, spinach, pumpkin, sweet potato, spring onions, shallots, garlic, etc… season if you wish, cook until they are sufficiently warmed through, add eggs which have been whisked in a separate bowl possibly with a little cream. Leave on stovetop until bottom is brown but top isn’t quite cooked through. Sprinkle top with grated cheese of any sort, or dabs of goats cheese etc, and put under grill to barely cook the egg mixture but crisp the top and brown the cheese. You can sub the sourdough bread with cooked pasta, spaghetti, roasted potatoes… or even plain chips (crisps) which are soaked in the egg mixture first.

  5. The bread looks just delicious, but it calls for a starter…is this from a previous post that I am not remembering or am I missing something here?

    We have just recently moved back to the country (NW Wisconsin now, both my husband and I grew up in SW Wisconsin on small farms) after three years in town, we and put our first load of hay for the season up in the barn last night. It was beautiful stuff, and we got it in literally minutes before the skies opened up and a heck of a thunderstorm blew through. The entire time I was unloading and throwing bales I was thinking of you and that super heavy last load you brought in. I told myself that for as hot and sweaty as the work was, at least the bales weren’t exceptionally heavy and my help was uninjured.

    And every time we finish, I remember how much I love the smell of fresh hay in the barn. It makes it smell like a barn should. And how good dinner tastes when you are finished. 🙂

  6. I am always amazed at how high your loaves rise.

    I think our friend Celia from Oz has a recipe for filled loaves on her blog. If I remember correctly, she flattens dough after first long proving, then covers dough with meat and cheese and then rolls up Swiss roll style and let’s ‘puff up’ /rise again before baking. Laura

  7. That bread…. I’m imagining it with a nice soft fresh cheese and some thinly sliced fresh tomato, a few flakes of salt…
    The ducks look as if they’re having quite an intense discussion there; perhaps it’s about who gets first dibs on your breadcrumbs…

  8. Hi, Ceci! I. too was thinking bread pudding or French toast….Love the photos!!

  9. This whole blog makes my day! Thanks Celi!
    p.s. I want to meet Chad

  10. When I read the title of this post I immediately thought of the time Chgo John, John and I visited you a few years ago. That lunch was incredible and when my John says it’s the best meal he has ever had, I just cannot disagree. That heat you have is all-consuming. I find that putting on my oven hood fan helps draw the heat out when I’m baking, it actually makes a huge difference in the kitchen.

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