Recette de cuisineHomemade recipes · Hainaut
Favorites
Lombard sourdough cornbread

Lombard sourdough cornbread

Baking

A rustic bread from the Lombardy mountains, known as “pan giald”: made with semolina, wheat flour, and sourdough, with a long fermentation period followed…

Enlarge photo

Recipe from Kittycataclysm, Valhalla, Koavf, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

This bread comes from the mountains of Lombardy, where corn flour was much cheaper than wheat. It is called “pan giallo,” or “yellow bread.”

Ingredients and directions

  • Prep time30 min
  • Cook time40 min
  • Resting9 hr
  • Total10 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$1.51 $0.19 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan

Ingredients

8 people
  • $1.05
  • $0.40
  • $0.06

Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.

Directions

  1. Bring 200g of water to a boil and pour it over the cornmeal in a mixing bowl. Mix well with a fork and let it cool to room temperature.
  2. Add the starter, wheat flour, salt, and the remaining water, then knead until a smooth dough forms. Cover with a cloth and let rise for about 8 hours.
  3. Fold the dough over itself several times, shape it into a ball, and place it on a baking sheet lined with parchment paper. Make two or three cuts on the surface, and let it rise for another hour.
  4. Preheat the oven to 240 °C (475 °F), lightly spray the bread with water, and bake for 10 minutes. Then, reduce the temperature to 160 °C (325 °F) and continue baking for another 30 minutes.
  5. Remove from the oven and let cool on a wire rack.

The bill

Lombard sourdough cornbread

  • 250 g of fine cornmeal$1.05
  • 250 g of wheat flour$0.40
  • 8 g of salt (1 teaspoon)$0.06

Total$1.51

that's $0.19 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 250 g of fine cornmeal
  • 300 g of water
  • 250 g of wheat flour
  • 150 g of active sourdough starter
  • 8 g of salt (1 teaspoon)

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating

On our Facebook page

0 reactions · 0 comments

Comment on Facebook ↗