Eva from Sweet Sins is our host for bread baking day #6. Her challenging theme: shaped breads.
This immediately reminded me of a bread I had seen in a little book of the Italian sisters Simili: Sfida al matterello, which tells you how to make good home made italian pasta. Bread in a pasta book? Yes - because it's a very special bread using the techniques teached in the book.
Pan de Hojaldre or Pane sfogliato, a bread from Valencia.
Here comes a little photo tutorial:
The kneaded dough is shaped into rolls of about 20 cm length (I doubled the recipe in the book and made 2 breads).
Roll out the dough into a rectangle of about 20x50 cm. Pour 15 ml olive oil onto the dough and spread it evenly, leaving out the edges.
Fold the 2 short sides into the middle, sealing the edges.
Fold the dough in half, you will now have 4 layers.
Carefully roll out the folded dough into a square of 60x40 cm. Spread again 15 ml olive oil.
Roll the dough from the short end without tightening it too much.
With a sharp knife make two deep slashes into the bread, leaving the middle intact.
The finished loaves: you can easily see the single layers. The bread has a lot of crunchy crust and tastes very good. I would rather break than cut it.
Hinweis: Das Rezept auf Deutsch gibt es hier in meinem Brotkasten.
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Pan de Hojaldre - Pane sfogliato |
| Kategorien: | Bread, Spain |
| Menge: | 1 Bread |
Zutaten
| H | PRE-DOUGH | ||
| 50 | Gramm | All purpose flour | |
| 30 | Gramm | Water | |
| 2 | Gramm | Fresh yeast | |
| H | FINAL DOUGH | ||
| 250 | Gramm | All purpose flour | |
| 125 | Gramm | Water | |
| 10 | Gramm | Fresh yeast | |
| 1/2 | Essl. | Olive oil | |
| 5 | Gramm | Salt | |
| 30 | Gramm | Olive oil, divided | |
Quelle
| adapted from | |
| Sorelle Simili | |
| Sfida al materello |
| Erfasst *RK* 14.01.2008 von | |
| Petra Holzapfel |
Zubereitung
Mix the ingredients for the pre-dough, form a ball and put it into a bowl. Cover and let rise until doubled (1-1 1/2 hours).
Mix flour, water, yeast and the pre-dough adding olive oil and salt. Don't overwork the dough. Form a roll of about 20 cm length and let rest covered on the working surface for about 15-20 minutes.
On the floured working surface roll out the dough into a square of 20x50 cm. Pour 15 ml olive oil onto the dough and spread it evenly leaving out the edges. Fold the two short sides into the middle. Press the edges to seal. Fold again like you would close a book you now have 4 layers.
Flour your working surface and carefully roll out the dough into a rectangle of 60x40 cm (a little bit of oil may ooze out - that doesn't matter).
Pour another 15 ml olive oil onto the dough and spread it evenly leaving out the edges. Beginning from the short side roll the dough without tightening it too much.
Lay the roll seam side down onto a baking tray covered with baking paper. With a sharp knife make two deep slashes into the roll leaving in the middle about 3 cm intact.
Brush the roll with a little bit of olive oil, cover and let ferment until doubled (45-90 minutes).
Preheat the oven to 200°C.
Bake the bread for about 30-35 minutes.
Let cool on a roast.
The recipe can easily be doubled.
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