Pan de pueblo (Village bread): Difference between revisions

From Cookipedia
Jump to: navigation, search
No edit summary
No edit summary
 
Line 8: Line 8:
}}
}}
<!-- /seo -->
<!-- /seo -->
This village bread recipe has been adapted from '''[http://www.gastronomiaycia.com/2009/07/20/pan-de-pueblo/ Gastronomíá y Cia]'''.


{{Template:CookTools}}
Para ver esta receta en castellano, pulsa '''[http://www.gastronomiaycia.com/2009/07/20/pan-de-pueblo/ aquí]'''
{{recipesummary
{{recipesummary
|TotalCalories = 1777
|TotalCalories = 1777
Line 22: Line 23:
  |CookTime = 40 minutes
  |CookTime = 40 minutes
  |Image = [[Image:Pan de pueblo recipe.jpg|thumb|middle|none|alt=Electus]]
  |Image = [[Image:Pan de pueblo recipe.jpg|thumb|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
<span class="review"> <span class="reviewHeader">
<span class="review"> <span class="reviewHeader">
====Best recipe review====
====Best recipe review====
Line 32: Line 38:


<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
}}
</tr></td>
This village bread recipe has been adapted from '''[http://www.gastronomiaycia.com/2009/07/20/pan-de-pueblo/ Gastronomíá y Cia]'''.
</table>
 
Para ver esta receta en castellano, pulsa '''[http://www.gastronomiaycia.com/2009/07/20/pan-de-pueblo/ aquí]'''
 
{{RecipeIngredients
{{RecipeIngredients
| 1 batch of [[Poolish|poolish]]
| 1 batch of [[Poolish|poolish]]
Line 77: Line 80:
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#bread #dough #flour #semolina #bake #poolish #yeast #kneadingbread #wheat #baking #refrigerated </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/bread|#bread]] [[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/semolina|#semolina]] [[Special:Search/bake|#bake]] [[Special:Search/poolish|#poolish]] [[Special:Search/yeast|#yeast]] [[Special:Search/kneadingbread|#kneadingbread]] [[Special:Search/wheat|#wheat]] [[Special:Search/baking|#baking]] [[Special:Search/refrigerated|#refrigerated]]
</code><!-- /footer hashtags -->

Latest revision as of 18:33, 21 March 2024

This village bread recipe has been adapted from Gastronomíá y Cia.

Para ver esta receta en castellano, pulsa aquí

Pan de pueblo (Village bread)
Electus
Pan de pueblo
Servings:Servings: 10 - Makes one loaf
Calories per serving:177
Ready in:4 hours 40 minutes
Prep. time:4 hours
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:4th October 2012

Best recipe review

A LOT of effort this

3.9/5

..but probably worth all the hard work.

Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • If the poolish has been refrigerated, remove from the fridge an hour or two beforehand and allow to stand at room temperature. It should be bubbling when it is ready to use.

Method

  1. If making by hand, dissolve the fresh yeast in, place in a floured bowl,add the other ingredients and knead thoroughly for 10 minutes.
  2. Cover with a cloth and allow to rise until it has doubled in size - about 1-2 hours.
  3. If using a bread machine, place the ingredients in the pan in the order given in your manufacturer's manual.
  4. Set to a basic dough programme - in the Panasonic SD-253/254/255, this will take about 2 hours and 20 minutes. For the Panasonic SD-ZB2502 automatic breadmaker, this is menu option 16.
  5. Knock back the dough on a floured board and shape into two loaves.
  6. Place on a baking tray, which has been sprinkled with some semolina and sprinkle some more semolina on top of the loaves.
  7. Because the dough is soft, allow enough space for each loaf to spread.
  8. Cover and leave to rise for a further two hours.
  9. Preheat the oven to 250° C (475° F - gas 9) and place a try of water in the bottom of the oven. Alternatively, you can spray the bread with water 2 or 3 times during its baking period.
  10. When the oven is hot, reduce the temperature slightly and make some cuts in the bread (a grignette is best for this).
  11. Bake for 40 minutes or until the bread sounds hollow when tapped.

Variations

It is suggested that you use 'half strength' bread flour and if using what we know in the UK as 'strong' bread flour. you may need to add more water. From something I read, Tesco's own make bread flour is probably the least strong, however, I am going to experiment with a mixture of very strong Canadian flour and Italian type 00 pizza dough flour. I will update this once I have finished playing around.

Chef's notes

If you are making the dough in a bread maker, I would suggest using half quantities, as the ones given in the above recipe are probably too much for the average machine.

Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#bread #dough #flour #semolina #bake #poolish #yeast #kneadingbread #wheat #baking #refrigerated

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Pan_de_pueblo_(Village_bread)&oldid=269547’