Corn bread

CORN BREAD 5 cups all purpose flour 5 cups white Portuguese corn flour 10 cups boiling water 4 tsp kosher salt 1 cup yeast ( ferment yeast check note ) In a large bowl place flour and salt. Pour boiling water and mix with a wooden spoon until all the flour is well incorporated. Let it rest 20 minutes or until the mixture is good to touch. Pour ferment yeast and mix everything well. If you still need more water add a little bit at a time.Cover and let rest for 20 minutes. Preheat the oven at 425 degrees. Wet a bowl with water enough to coat with corn flour. Discard excess flour remaining in the bowl. Add enough dough for one loaf into the bowl. Toss dough in a bowl to shape the loaf. Once dough is formed place onto a cookie sheet lined with parchment paper. Bake for 45 minutes. If top is getting to much color then lower temperature to 400 degrees NOTE: make the starter: 1 cup all purpose flour, ½ cup corn flour, 1 tbsp yeast, 2 tbsp sugar, 1 cup warm water. Mix everything well and place in the fridge for a couple days or up to a month. The day you're going to bake,feed the starter, add the same amount of ingredients that you started. Use half for your baking and place the other half in the fridge for another time. You can use this starter for cornbread or any rustic bread including sourdough.