Saturday, November 16, 2013

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!

15 comments:

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

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  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

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

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

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  4. Pataqueta looks perfect. Nice shape. Kidilan

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

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

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  6. Lovely texture, perfect baking..

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

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

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

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

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

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