Shaping and Baking Sourdough Cornbread

Part 2
In this video - shaping and baking, and my conclusions

My thoughts on sourdough cornbread:
I knew this bread would be different from wheat bread, but I still wanted to try it. There were several steps involved—autolyzing the cornmeal, adding it to the already-kneaded wheat flour dough, etc.
It was unusual working with this type of bread. It turned out rather dense, not as fluffy as I would have liked. Perhaps baking powder would make this bread fluffier, but I'm not sure and don't want to try it.

All in all, I tried baking it, and the taste was okay, nothing particularly exciting. Will I bake it again? Probably not.

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Видео Shaping and Baking Sourdough Cornbread канала Bake-Eat-Repeat