PAN de barra crujiente SIN AMASAR - Receta FÁCIL para PRINCIPIANTES. Stirato bread

In a container, put the yeast (either fresh or dry).

Add 300 - 320 g of water to the yeast and stir. The water should be around 28 - 30ºC.

Sift 400 g of flour into a bowl. If using flour with 11-12% protein, use 300 g of water; if using more than 12% protein, use 320 g of water.

Add 7 g of salt to the flour and mix well with a spoon.

Grease a container with a small amount of oil and place the dough inside.

Cover the container and refrigerate the dough for 12 to 14 hours to develop flavor and aroma.

After refrigeration, sprinkle a table with flour and roll the dough onto the floured surface, stretching it into a rectangle of 20x25 cm.

Carefully roll the dough from the longest side to form a roll and cut it in half.

Close the ends of the rolls and cover them with a towel, letting them rest until they swell for about 1 hour at 20-22 °C.

Preheat the oven to 250ºC with heat only from below (or heat up and down if that function is not available) 35 minutes before the dough is done resting.

Place a tray at the bottom of the oven to pour water into it.

Transfer the dough pieces onto baking paper and stretch them gently.

Put the bread into the oven and pour a glass of boiling water into the bottom tray.

Bake for 10 minutes, then switch to heat up and down for an additional 10-12 minutes or until desired doneness.

Remove the bread from the oven and place it on a rack to cool, ensuring the crust does not get wet.

Equipment Needed

Spice Level:

Allergens