10 gennaio 2010

Pan de Hojaldre


La ricetta in italiano qui.

Even my dearest sisters are curious and when travelling around they do not miss any opportunity! One day, years ago, Margherita and Valeria were in Valencia and walking along like tourists do they stopped in front of a bakery: in the window there was a wonderful bread that caught their attention.
They immediately went in, soon made friends with the bakers and came home with the recipe, which they then adapted for our domestic ovens.
Pan de Hojaldre means precisely puff bread and their teacher was Don Juan Villanueva of the Avenida del Puerto.

pan de hojaldre - pane sfogliato


I used to make a single loaf, as explained in their book "Sfida al matterello".
But now, even the sisters have reviewed the recipe and prefer to make smaller loaves without a folding passage. Here below both versions, choose your favorite!
A good extra virgin olive oil makes the difference, personally I like to use my new oil, to the last drop!

Making a loaf or two small loaves


Sponge:
50 gr. flour
30 gr. water
2 gr. fresh yeast

Mix all ingredients and let it rise until doubled.

Dough:
250 gr. flour
125 gr. water
half a tablespoon of extra virgin olive oil for the dough
10 gr. fresh yeast
5 gr. salt
30 gr. of extra virgin olive oil to spread inside *

* only 20 gr. if you decide to make two small loaves

Make a well with flour, put water in the middle, dissolve fresh yeast and chopped sponge into it, add oil, start kneading with a little flour, add salt and end up kneading without overworking the dough.

Shape in a loaf of about 20cm. and let it rest on the table for about twenty minutes, covered with a cloth or a bowl.

One loaf

pan de hojaldre - pane sfogliato

1 - Without reworking the dough and on floured working surface, roll it out into a rectangle about 20x50. Spread over
half of 30g. oil (with fingers or a brush) and fold it like this:
2 - from the short side of the rectangle fold to the middle,
3 - the same fold on the other short side toward the center,
4 - fold the two sides on each other. You will now have 4 layers.
5 - Seal edges with fingers not to release the oil, flour the table again and a little bit on the dough that won't stick to rolling pin. Roll out a thin layer of about 60x40 without bothering if a little oil willspread out, it is inevitable.
6 - Grease the dough with remaining oil (2 cm from the edges) and then roll it from the short side without squeezing too hard and trying to raise the dough slightly while rolling in order to keep the oil inside the pastry (it might escape all the way to the end of the pastry).
7 and 8 - Place the roll on a baking tray (covered with baking paper) with the ending part below, make a deep cut with a razor blade, leaving a central space of 3cm and reaching up to a couple of centimeters from the winding side. Brush with a little oil and allow to rise until doubled (usually 1 hour), then bake at 200° for 30/35 minutes.

pan de hojaldre - pane sfogliato

If you bake it in advance, better warm it 3/4 minutes before serving.



Two small loaves

pan de hojaldre - pane sfogliato

1 - Roll out the dough to form a rectangle about 25x35 and cut it in half along the long side.
2 and 3 - Grease pastry with oil and then roll by hand without squeezing starting from the short side and trying to raise the dough slightly while rolling in order to keep the oil inside the roll(it might escape all the way to the end of the pastry).
5 - Place the rolls on a baking tray (covered with baking paper) with the ending part below, make a deep cut with a razor blade up to a couple of centimeters from the ends.
6 - Brush with a little oil and allow to rise until doubled (usually 1 hour), then bake at 200° for 25/30 minutes.

pan de hojaldre - pane sfogliato
If you bake it in advance, better warm it 3/4 minutes before serving.

pan de hojaldre - pane sfogliato

This recipe goes to Susan's weekly YeastSpotting.

YeastSpotting Round up 1.15.10

15 commenti:

luna ha detto...

che meraviglia!!! E'proprio coreografico e immagino che sarà buonissimo!!! Complimenti!

crumpetsandco ha detto...

Ma che spettacolo!!!
bravissima!!!
bella ricetta ci hai proposto!!
ciaooo

Terry

MC ha detto...

Magnifique! J'adore l'architecture de ce pain... Et les photos sont superbes.

Angie ha detto...

Semplicemente meravigliosi!!!

JAJO ha detto...

Fantastico, Cinzia: è il pane che preferisco, visto che con le incisioni si ottiene molta più crosta :-D
Ma... niente niente hai fatto UN corso delle Simili ? hehehehehe
Bravaaa, mi hai fatto tornare la voglia di farlo :-D

Cindystar ha detto...

Luna, davvero squisito e si senteil profumo dell'olio buono!

Terry, grazie!

MC, merci, c'est vraiment très chorégraphique!

Angie, grazie, sentissi che profumino!

Jajo, no, nessun corso, è un pane che piace molto e faccio spesso la domenica o nei giorni di festa, e mi sembrava giusto per la raccolta dell'olio ... però, se le sorelle tornassero tra noi ... proviamoa pensarle intensamente tutti quanti e mandar loro tanti pensieri positivi?

Memória ha detto...

Wow!! Ma che bello questo pane!!! Brava!

Mamatkamal ha detto...

Wow this is the most beautiful bread I've ever ever seen! PERFECT!
Thank you so much for step by step instructions and photos. I will absolutely try this bread.
Cheers

Mihl ha detto...

This bread looks really amazing! What a special technique. Thank you so much for sharing!

Cathy (breadexperience) ha detto...

What a cool looking loaf. I'm going to have to try this sometime. Thanks for sharing! Happy Baking!

Anonimo ha detto...

i am glad i wonder over to your site from Yeastspotting....I will have to put this on my list...I always like to try new breads...
cheers...
Judd

Stefanie ha detto...

So beautiful!
I saw a recipe for this bread one or two years ago on the blog "Chili und Ciabatta" and always planned to try it but untill now I never did. Now it is again on top of my list :-D

Cindystar ha detto...

Memoria, grazie!

Mamatkamal, Mihl, Cathy, Judd, Stefanie, if you do please let me know your impressions. Happy Baking for ever!
Cheers!

Diana ha detto...

Thanks for the great recipe.
I used graham flour and bread smaller version.
Delicious - soft inside and crispy-outside.
Greetings to you, Diana

Cindystar ha detto...

Diana, thanks for trying the recipe.
have you got a picture of your bread?, you could send it to me by mail, I will appreciate it!
I wish I could find Graham flour here but I know it's quite impossible!....maybe I will try next time in London.

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