Portuguese Cornmeal Bread
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome crust.
A low amount of yeast allows dough to rise and develop gluten slowly, resulting in a bread with superior texture and flavor. Temperature (a faster rise when it's warmer) and altitude (a faster rise at a higher elevation) can affect how long it takes to proof. It's done when it's bubbly and has quadrupled in volume.