This is my first time participating in the World Baking Day monthly event (which was initiated by Zorra), and that this month is hosted by Ninivepisces music, dreams & more.



She encouraged us to bake a bread for company (yeast or sourdough). A kind of bread that is the perfect pair for a type of food. That one that only can go with a certain dish.

From my side I don't have an unique bread for a certain dish. I love bread and I can eat anything with it, or even just have the bread with no adds. But the bread I'm bringing here is the one we take in Catalonia (Spain) when we go to the countryside, to spend a day into the nature. Or when we have a special friends gathering for a brunch. We use to toast it, spread a garlic over the bread, then some tomato and finally some olive oil. It tastes delicious!!

So here is the recipe which I took from El foro del pan




Ingredients:
840 gr white flour
550 gr water
14 gr salt
12 gr instant yeast

First mix the flour and the water and leave it resting for 1 hour.

Then  add the salt to the mix and leave it to rest for 5 minutes.

Finaly we add the yeast and we knead till we get a soft and elastic dough.

We put the dough in a bowl lightly spread with some drops of oil and we cover it with a clean clothe. We leave it to ferment for 1 hour and 15 minutes. After the first 15 minutes we make a fold (divide the dought into north, suth, east, west, and thake each side to the opposite one). We repeat the fold after another 30 minutes.

After fementation, we shape it into a ball bringing the side to the middle till you get a round shape. You put it into a round floured bannetton. with the smooth side up. Leave it to rest for 1 hour.

Preheat the oven to 220º C with a bowl with some water to make steam

Turn the dough on an oven-tray, so we have the soft part down. Spread some flour over the dough and put it into the oven (as we placed the soft part down it should open during baking time... mine didn't open, and stayed closed). Or you can put the soft part up and then make some cuts on the top.

Bake the bread for 40 minutes (aprox)

After this time turn-off the ove and leave it inside for 10 minutes. Then take it out and leave it cool over a rack.

Enjoy your bread!!!


Ingredientes:
840 gr harina de trigo
550 gr agua
14 gr sal
12 gr levadura instantánea de panadero

Preparación:
Primero mezcla la harina y el agua y déjalo reposar por 1 hora (autólisis).

Añade la sal y déjalo en reposo otros 5 minutos.

Por último incorporamos la levadura y amasamos hasta obtener una masa suave, lisa y elástica.

Engrasamos ligeramente un bol y ponemos dentro la masa. La tapamos con un trapo limpio y la dejamos levar durante 1 hora y 15 minutos. Transcurridos los 15 primeros minutos hacemos un plegado (divide la masa en norte, sur, este y oeste y lleva cada lado al lado contrario). Repetimos el plegado transcurridos otros 30 minutos.

Después del levado, damos forma de bola llevando los extremos de la masa al centro hasta que obtengas la forma adecuada. Ponemos la masa en un banetton redondo enharinado y lo dejamos levar durante 1 hora. Puedes poner el lado liso hacia abajo, o a la inversa, dependiendo de si quieres luego dejar el lado liso arriba o abajo en la bandeja del horno.

Precalentar el horno a 220º C con un recipiente de agua dentro para crear vapor

Pon la masa en la bandeja del horno dándole la vuelta. Rocía harina por encima y pon la bandeja en el horno (yo puse la parte lisa hacia abajo y la junta arriba.. El pan tendría que haberse abierto durante el horneado, pero no fue así. Si pones la parte lisa hacia arriba, puedes greñar el pan).

Horneamos durante 40 minutos (aproximadamente).

Después de este tiempo apagamos el horno y dejamos el pan dentro otros 10 minutos. Luego lo sacamos y lo dejamos enfriar sobre una rejilla.

A disfrutar del pan!!!