Skip to main content

Pataqueta. Valencia’ Orchard Traditional Bread~ Baking Partners challenge



Pataqueta. Valencia’ Orchard traditional Bread 

This months Baking partners challenge is a very traditional yeast bread. Since Thanks giving is coming up  Swathi suggested yet another bread. I am so excited for this months challenge and my heartfelt thanks to Marisa (Thermofan) for suggesting this beautiful traditional Spanish bread. All of us get nostalgic when it comes to special recipes passed down through generations. I really appreciate Marisa's effort to trace an authentic recipe, took time to discuss with a local baker for the exact technique of making this bread and also sharing the tradition of her country with the group. She sent us a detailed step by step instruction with pictures which proved a helpful guide. Marisa say's that this bread is from Valencia, known at least since the Seventeenth Century. The Pataqueta, as the name suggests is shaped like a crescent Moon.This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood stoves. Pataquetas are usually baked for their important festival Fallas” every year in March. This bread has a soft crumb, a firm crust and its taste is the taste of ancient bread. It is fat free it is best when served with warm soup or slice to make a sandwich. It makes a comforting and filling meal. Try this you will surely love it.

 The recipe is adapted from here “Entre cacerolas”. 
Ingredients
To make the starter
Water- 100ml
 All purpose flour or white flour-50 grams/ 1/2 cup
Instant yeast- 6.25g
(or active dry yeast- 2 tsp or fresh yeast- 12.5g)
Sugar -1/2 tsp


Bread dough
Strong bread flour or all purpose flour-450g/ 3cups
Tepid water-200 ml
Salt- 1 3/4 tsp
All the ferment
and flour for dusting the work surface

Directions
Ferment
Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.Put into the fridge overnight or up to 48 hours. 
Bread dough
Add all the ingredients except salt in a bowl. Pour in the ferment too and mix together with your scraper. When everything comes together into a ball, dust your work surface with flour and put this dough on the work surface. Start kneading the dough. Knead the dough using a stretch and fold method(pushing the dough away from you and then folding it back towards you). Work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic.
Divide dough into 150 g pieces and then form the dough into small smooth balls, cover with a baking cloth and leave to rest for 20 minutes or until them double in size.Flatten with the palm of the hand, putting more pressure on the edges of the dough to get a rounded shape.Then with a sharp knife or baker scraper make a cut in half way through the circle and cut open and push to slightly on both sides to form a crescent .Place them on a baking tray and cover them again with a kitchen cloth dusted with flour. Leave to rest until them double in size, for about 1 hour. Make two cuts on the bottom of the crescent before baking.Sprinkle a little fine flour using a sieve or strainer
Preheat the oven to 200º C / 392 F. In a shallow baking dish pour hot water and place it in the lowest rack of the oven and allow this to heat up.Bake with steam, 30 minutes at 200 °C / 392 F.Cool on a wire rack before slicing the bread.

Tips:
Following Richard Bertinet advices, it is preferable to introduce the ferment in the fridge than leaving it at room temperature: “the slower the maturation the better developed the flavor and characteristic crumb and crust of the bread”.
The amount of flour can vary depending on the type of flour that we use. The dough should not be soft.
Try this
Hope you will all enjoy!

Comments

  1. Adipoli bread you made it very well love it.

    ReplyDelete
  2. Dear Suja, I've been out today and now I've discovered the new posts. I'm touched with your kindly words about me and my previous work about how to bake and shape pataquetas. Yours look fantastic and I really love that you've enjoyed baking this breas as much as I do every time I bake it. Hope you'll bake it again.
    Cheers from Valencia. Have a very good week
    http://thermofan.blogspot.com.es/2013/11/pataqueta-de-lhorta-valencias-orchard_15.html

    ReplyDelete
    Replies
    1. Thanks Marisa,the bread is wonderful,will make it often

      Delete
  3. the bread looks so good... made lovely...

    ReplyDelete
  4. Pataqueta looks perfect. Nice shape. Kidilan

    On-going event: Dish it out
    Eat seasonal food, fresh

    ReplyDelete
  5. baked it to perfection!!!looks so good

    ReplyDelete
  6. Lovely texture, perfect baking..

    ReplyDelete
  7. Pataqueta looks perfect with crisp crust and softer inside, glad you made them :)

    ReplyDelete
  8. I really liked the way you sliced your bread. It looks lovely!

    ReplyDelete
  9. This is perfect..I love the texture of bread.And the pretty clicks.

    ReplyDelete
  10. Bread looks delicious, yummy, perfect and crispy.. Do visit my blog.. http://kitchenserenity.blogspot.in/

    ReplyDelete
  11. bread looks simply awesome and sure it would have tasted delish..

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…