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Difference between revisions of "Pan con sémola de trigo duro"
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# Set to the [[French bread|French bread]] [[Bake]] programme, but switch it off 55 minutes before the end of the cycle, ie do not allow it to start [[Baking|baking]]. | # Set to the [[French bread|French bread]] [[Bake]] programme, but switch it off 55 minutes before the end of the cycle, ie do not allow it to start [[Baking|baking]]. | ||
# Remove the risen [[Dough|dough]] from the pan, [[Kneading bread|knead]] on a floured surface. | # Remove the risen [[Dough|dough]] from the pan, [[Kneading bread|knead]] on a floured surface. | ||
| − | # Place in a floured [[Banneton|banneton]] or a bowl lined with cloth, seam side upwards. | + | # Place in a floured [[Banneton|banneton]] or a bowl lined with linen cloth, seam side upwards. |
| + | # Alternatively, place in a 2lb loaf tin, seam side downwards. | ||
# Allow to rise in a warm place, covered with a [[Tea towel|tea towel]] for 2 hours, or until doubled in size. | # Allow to rise in a warm place, covered with a [[Tea towel|tea towel]] for 2 hours, or until doubled in size. | ||
# Pre-heat the [[Oven|oven]] to 250° C (475° F - gas 9) and place a tray of hot water on the bottom. | # Pre-heat the [[Oven|oven]] to 250° C (475° F - gas 9) and place a tray of hot water on the bottom. | ||
| − | # [[Bake]] until the [[Bread|bread]] is hollow when tapped, about 30-40 minutes. | + | # If using a [[Banneton|banneton]] or a bowl, gently tip the contents onto a baking tray. |
| + | # Slash if desired, and [[Bake|bake]] until the [[Bread|bread]] is hollow when tapped, about 30-40 minutes. | ||
===Variations=== | ===Variations=== | ||
To make this by [[Hand|hand]], use 10 g fresh [[Yeast|yeast]], [[Kneading bread|knead]] for about 10 minutes and allow to rise for for 4 hours. [[Knock back]] the [[Dough|dough]] and proceed from step 4 above. | To make this by [[Hand|hand]], use 10 g fresh [[Yeast|yeast]], [[Kneading bread|knead]] for about 10 minutes and allow to rise for for 4 hours. [[Knock back]] the [[Dough|dough]] and proceed from step 4 above. | ||
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To make the bread totally in the [[bread maker]], set to the [[French bread|French bread]] [[Bake]] programme and allow to go through the whole cycle. It does work, although the bread looks prettier if a [[banneton]] is used. | To make the bread totally in the [[bread maker]], set to the [[French bread|French bread]] [[Bake]] programme and allow to go through the whole cycle. It does work, although the bread looks prettier if a [[banneton]] is used. | ||
===Chef's notes=== | ===Chef's notes=== | ||
| − | + | Having tasted this, it probably has the best flavour and texture of any white [[bread]] I have ever made. | |
| − | + | ||
| − | Having tasted | + | |
[[Category:Recipes|Pan con sémola de trigo duro]] | [[Category:Recipes|Pan con sémola de trigo duro]] | ||
[[Category:Bread and baking|Pan con sémola de trigo duro]] | [[Category:Bread and baking|Pan con sémola de trigo duro]] | ||
Revision as of 10:19, 31 July 2011
Pan con sémola de trigo duro - about this recipe
Bread made with half strong bread flour and and half hard wheat pasta flour.
This recipe has been adapted for partial use with a bread maker, in particular the Panasonic SD-253/4/5 but see Variations below. The original hand-made version (in Spanish) can be found at Gastronomía y Cía.
Se ha adaptado esta receta para el uso parcial con una máquina de hacer pan. Para ver la versión original (hecho a mano), en castellano, pulsa aquí.
Ingredients
- 2 teaspoons easy-bake yeast or 10g fresh yeast
- 250g strong plain bread flour (I used Waitrose's Very Strong Canadian Bread Flour)
- 250g hard durum wheat flour (for pasta)
- 275ml water
- 1 teaspoon salt
Method
- Place the ingredients in your bread machine in the order given in your manufacturer's instruction book - the above is correct for Panasonic machines.
- Set to the French bread Bake programme, but switch it off 55 minutes before the end of the cycle, ie do not allow it to start baking.
- Remove the risen dough from the pan, knead on a floured surface.
- Place in a floured banneton or a bowl lined with linen cloth, seam side upwards.
- Alternatively, place in a 2lb loaf tin, seam side downwards.
- Allow to rise in a warm place, covered with a tea towel for 2 hours, or until doubled in size.
- Pre-heat the oven to 250° C (475° F - gas 9) and place a tray of hot water on the bottom.
- If using a banneton or a bowl, gently tip the contents onto a baking tray.
- Slash if desired, and bake until the bread is hollow when tapped, about 30-40 minutes.
Variations
To make this by hand, use 10 g fresh yeast, knead for about 10 minutes and allow to rise for for 4 hours. Knock back the dough and proceed from step 4 above.
To make the bread totally in the bread maker, set to the French bread Bake programme and allow to go through the whole cycle. It does work, although the bread looks prettier if a banneton is used.
Chef's notes
Having tasted this, it probably has the best flavour and texture of any white bread I have ever made.
