Pan de agua (Water bread) (TM)

Pan de agua (Water bread) (TM)

Servings:	Servings: 10 - 1 large loaf
Calories per serving:	132
Ready in:	4 hours 10 minutes
Prep. time:	3 hours 10 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	12th April 2013

This is an adaptation for Thermomix from the recipe by Xavier Barriga from his book Pan (ISBN 8425343267).

It is an extremely wet dough (120% hydration) but the beauty of this is that it does not require kneading.

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

• 600g mineral water
• 10g fresh yeast or 5g dried yeast
• 500g very strong bread flour, eg Waitrose Very Strong Canadian Bread Flour
• 12g salt

Method

1. Place all of the ingredients, excluding the salt into the TM and process for 10-15 seconds / Speed 6 until you have a smooth batter.
2. Leave to rest in the jug for about 2 hours, by which time it should have risen substantially.
3. Add the salt and mix for a few seconds / Speed 6 to ensure that the salt is evenly incorporated.
4. Grease a 900g loaf tin with oil - groundnut oil is best as it has a high smokepoint.
5. Pour the dough into it (it should fill about three-quarters of the tin).
6. Allow to prove for 1 hour, covered.
7. Meanwhile, place a tray or pan of boiling water in the bottom of the oven.
8. Switch on the oven to its highest temperature.
9. When the dough has finished proving, sprinkle with flour, put it in the oven and reduce the temperature to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour].
10. Bake for 60 minutes.
11. Once baked, turn out onto a cooling rack and allow to cool.
12. 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, tomato and olive oil.

Variations

A conventional method of making this bread can be found here.

Chef's notes

As this is a wet dough and your tin isn't non-stick, I would recommend that you line your bread tin with Bake-O-Glide, or something similar.

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