What a neat Baking Partners challenge. I love baking bread and this one is from Valencia. Like 18th century Valencia or something along those lines. Pretty traditional to have it in the shape of a crescent moon. It looks like an anime kitty to me though. Can’t take me anywhere.

This bread has a soft crumb, a firm crust from steaming and a classic bakery loaf taste. Aka, pretty darn tasty. While the bread is soft the dough should not be too soft, it’s a bit rough to work with. Don’t worry, it will all turn out. If it is too difficult don’t worry about it and add a bit of water.

Pataqueta Bread Print Recipe Pin Recipe Ingredients For the ferment 100 ml water

50 g 1/3 cup all purpose flour

2 tsp active dry yeast

1/2 teaspoon sugar Bread dough 450 g 3 cups strong bread flour

200 ml tepid water

10 g 1 3/4 tsp fine sea salt

all the ferment

a little flour for dusting the work surface and the bread. Instructions Ferment Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.

Put into the fridge overnight or up to 48 hours. Bread dough Keeping the ferment in its bowl, add the rest of the ingredients except the salt, and mix together with your scraper.

When everything starts to come together into dough, turn it out onto your work surface (don’t flour it first).

Start to work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic. Let the dough raise in a warm place until doubled in size.

Divide dough into 150 g pieces and then form the dough into small balls.

Flatten with the palm of the hand, putting more pressure on the edges of the dough and make a slit at the top of the round (12 o'clock). Pull apart gently to form some ears or a cresent shape.

Place them on a baking tray and cover them again with a kitchen cloth dusted with flour. Leave to rest until them double in size, for about 1 hour.

Preheat the oven to 400º F

Make two cuts on the bottom before baking. Sprinkle a little fine flour using a sieve or strainer.

Bake with steam, 30 minutes, cool on a wire rack.





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