- 500 grams of flour
- 330 g of lukewarm water
- 15 gr of fresh yeast
- 10 grams of salt
From the 300 gr of water take 100 gr and dilute the yeast.
In a mixer add the dry ingredients, flour and salt and beat for 30 seconds to aerate the flour.
Add the remaining 230 gr to the mixer at medium speed until a homogeneous mixture is achieved (the point at which the gluten is already semi-formed). At this time add the water with the yeast and continue kneading until the dough is smooth and semi-shiny. Do not knead more than 15 minutes so as not to break the gluten.
A good way to know if the dough is ready is to take a small portion and make a ball with the palm of your hands, then stretch it and perform the window test. When the dough is ready, roll it into a ball and cover it with film or a bag until it doubles in size, about 1 hour. Depending on the temperature, ideally room temperature 25°C.
Then, degas the dough on the work deck and portion it into pieces of 100 to 120 grams each and roll them up. Rest for 5 minutes covered with film.
Taking a ball in each hand and putting them together or hitting them almost looks like a marraqueta. Press each ball with the palms of your hand and move in the form of a roller without so much pressure, you only look for a more oval shape. Repeat the process with all the balls, with the recipe 8 are formed.
Paint with neutral oil, this serves to maintain the humidity of the mass and also contributes to obtain a caramelized color.
Now, oil the wooden stick and press it horizontally into the dough with confidence and use it forwards and backwards to shape the 2-half marraqueta. Repeat the process with each one.
Turn the dough over and leave it face down on the floured linen cloth. The same cloth must support the dough to maintain its shape. Cover with film and rest for 40 minutes to an hour.
Preheat the oven to 210 ° C. This moment is perfect for heating the kitchen and fermenting according to the previous process.
Carefully remove the dough from the cloth and place it on the palm of the hand. Drop floured side down onto baking sheet or floured stone.
Bake 18-20 minutes at 210°C. with a steam source at the base of the oven until it begins to brown, thus giving elasticity to the dough and also allows us to obtain a shiny crust.
Rest on a cooling rack or slice and eat with butter all at once.
This test helps to know the state of development of gluten. Take the dough from 2 ends with both hands and stretch it until it is semi-transparent, like a window. If the dough supports reaching that level of elasticity, it's perfect. But if it cracks easily, the famous gluten still needs to be developed.