This is my ciabatta recipe:
4 cups flour
2 cups warm water
1 teaspoon salt
1/4 teaspoon yeast
Mix water and yeast
Add flour and salt
Stir into a heavy batter
Set aside covered at least 8 hours
Heat oven to 400
Bake on a flour dusting for 30 minutes
What would happen if I substituted corn flour for wheat flour? Perhaps half and half?
Best Answer
As jolenealaska pointed out in a comment, corn flour has no gluten, which is essential to the texture of most breads and many other baked goods. Unless you replace the gluten with vital wheat gluten or some kind of gluten substitute, your corn flour loaf would have a crumbly texture very uncharacteristic of ciabatta.
rumtscho added:
The texture problems you'll get with whole milled corn (commonly sold as "corn meal") will be less if the meal is ground finely and more if the meal is ground coarsely (as for polenta).
Stephen Eure gave this suggestion: