Pan candeal — close-crumb Spanish bread
A firm low-hydration loaf, rolled flat and scored before baking.
Active time35 min
Cooking40 min
Total12 hResting : 10 h
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Ingredients
- 340 g water
- 670 g candeal wheat flour
- 5 g dry baker’s yeast
- 10 g fine salt
Preparation
Mix 100 g flour, 50 g water and 1 g yeast into a firm ball. Cover and ferment at room temperature until doubled, allowing about 360 min. Extend if needed, judging expansion rather than the clock.
340 g water670 g candeal wheat flour5 g dry baker’s yeast- mixing bowl
- lid
Knead the preferment with 570 g flour, 290 g lukewarm water, 4 g yeast and salt until smooth and firm. Cover and rise for about 90 min until doubled. Press out the gas, form 1 round loaf and roll to about 3.5 cm thick. Place on a lined tray, make shallow decorative cuts and cover for 45 min.
10 g fine salt- mixing bowl
- stand mixer with a dough hook
- lid
- rolling pin
- baking sheet
- baking paper
- knife
- thick protective towel
Heat the conventional oven to 180 °C. Prepare 10 ml water per loaf and lightly moisten the surface, avoiding the cuts. Some may remain. Prick the top with a food-safe skewer. Bake for about 40 min until golden and cooked through. Cool on a rack for at least 120 min until fully cold before slicing.
- oven
- pastry brush
- wooden picks
- baking sheet
- cooling rack
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration