Description
Corn Bread
Corn bread Stone-milled Albanian corn (Zea mays) · Misri · Local agricultural heritage
Process: No gluten network — different structure entirely · Starch-based · Dense, golden, slightly sweet
Corn is unlike any other bread Artizani makes. It contains no gluten. The structure comes from the starch in the grain and the fermentation process around it — different mechanics, different result.
Albanian corn — misri — has been grown in this region for centuries. The bread carries that local agricultural identity in its character and appearance: dense, compact, with a texture closer to polenta than to wheat bread. Golden colour, slightly sweet flavour. Not bread that mimics wheat. Bread that is what corn is.
At its best: day of baking. Can be sliced thinly and toasted the following day
