Beyond its fundamental attributes, previously described on the Bread Scraps site as “the epitome of a rustic bread; honest in its name, it is a slab of dough that bakes free-form, shaped gently to preserve its delicate craters of air”—this red corn slab is truly something special.
Corn is a notoriously difficult flavor to capture in bread. Only so much can be incorporated before the texture and structure of a loaf begin to suffer. By using nixtamalized corn, specifically red cocino, the corn flavor is not only intensified, but the bread itself is strengthened. The result is a slab that can hold up to three times the weight of a typical country or pan loaf. It’s a rare and deeply satisfying bread experience.
Puebla, Mexico
Red Cócino corn is a heritage corn variety with dense kernels and a naturally bold flavor, traditionally used in nixtamalized preparations
Beyond its fundamental attributes, previously described on the Bread Scraps site as “the epitome of a rustic bread; honest in its name, it is a slab of dough that bakes free-form, shaped gently to preserve its delicate craters of air”—this red corn slab is truly something special.
Corn is a notoriously difficult flavor to capture in bread. Only so much can be incorporated before the texture and structure of a loaf begin to suffer. By using nixtamalized corn, specifically red cocino, the corn flavor is not only intensified, but the bread itself is strengthened. The result is a slab that can hold up to three times the weight of a typical country or pan loaf. It’s a rare and deeply satisfying bread experience.
Puebla, Mexico
Red Cócino corn is a heritage corn variety with dense kernels and a naturally bold flavor, traditionally used in nixtamalized preparations
