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{{#seo:
|title=Pan de agua (Water bread), Spanish recipe
|titlemode=replace
|keywords=#flour #dough #bread #bake #yeast #baked #sparklingmineralwater #tomato #boiling #coolingrack #clingfilm
|hashtagrev=032020
|description=This recipe is based on one by Xavier Barriga from his book Pan
}}

{{Template:AdvancePreparation}}

This recipe is based on one by Xavier Barriga from his book '''Pan''' (ISBN 8425343267). My version below uses a different method and also requires you to start this the evening before the day you want to [[Bake|bake]] it.

It is an extremely wet [[Dough|dough]] (120% hydration) and I would advise you to mix it using a food [[Mixer|mixer]] with a beater or whisk (the mixture is too wet to benefit from using a dough hook). If you have a Kenwood Chef / Major, the flexi-beater is ideal.
{{recipesummary
|TotalCalories = 1329
|PortionCalories = 132
|DatePublished=12th April 2013
|Author=JuliaBalbilla
|Servings = Servings: 10 - 1 large loaf
|Difficulty = 2
|TotalTime = 16 hours10 minutes
|PrepTime = 15 hours 10 minutes
|CookTime = 1 hour
|Image = [[Image:Pan de agua (Water bread) recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Strange, but true!''

4.8/5

It worked!

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 10g fresh [[Yeast|yeast]]
| 600g [[Sparkling mineral water|sparkling mineral water]]
| 500g very strong bread [[Flour|flour]], eg Waitrose Very Strong Canadian [[Bread]] [[Flour]]
| 12g [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| Dissolve the [[Yeast|yeast]] in the water.
| Pour into a bowl and add 250g of the [[Flour|flour]].
| Mix well, cover in [[Clingfilm|clingfilm]] and leave overnight at room temperature.
| The following morning add the remaining [[Flour|flour]] and the [[Salt|salt]].
| Mix for about 5 minutes on the second slowest speed.
| Cover and leave to rest for 2 hours.
| Grease a 900g loaf tin with [[Oil|oil]] - [[Groundnut oil|groundnut oil]] is best as it has a high smokepoint.
| Pour the [[Dough|dough]] into it (it should come up to about three-quarters of the tin.
| Allow to prove for 1 hour, covered.
| Meanwhile, place a tray or pan of [[Boiling|boiling]] water in the bottom of the [[Oven|oven]].
| Switch on the [[Oven|oven]] to its highest temperature.
| When the [[Dough|dough]] has finished [[Proving|proving]], sprinkle with [[Flour|flour]], put it in the [[Oven|oven]] and reduce the temperature to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour].
| [[Bake]] for 60 minutes.
| Once [[Baked|baked]], turn out onto a [[Cooling rack|cooling rack]] and allow to cool.
| If the [[bread]] is a little soft on the bottom, turn it over, place on a baking tray and return to the oven for 10 minutes or so until crisp.
}}
===Serving suggestions===
Good toasted and rubbed with [[Garlic|garlic]], [[tomato]] and [[olive oil]].
===Chef's notes===
As this is a wet dough, I would recommend that you line your bread tin with [[Bake-O-Glide]], or something similar.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Spanish recipes]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/flour|#flour]] [[Special:Search/dough|#dough]] [[Special:Search/bread|#bread]] [[Special:Search/bake|#bake]] [[Special:Search/yeast|#yeast]] [[Special:Search/baked|#baked]] [[Special:Search/sparklingmineralwater|#sparklingmineralwater]] [[Special:Search/tomato|#tomato]] [[Special:Search/boiling|#boiling]] [[Special:Search/coolingrack|#coolingrack]] [[Special:Search/clingfilm|#clingfilm]]
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