Sourdough molletes de Antequera
Soft Andalusian rolls with lard, matured chilled and gently flattened before baking.
Active time30 min
Cooking10 min
Total27 hResting : 26 h
Add to my week
Loading your week…
Ingredients
- 345 ml water
- 525 g medium-strength wheat bread flour
- 2 g fresh baker’s yeast
- 10 g fine salt
- 125 g active wheat starter at 100% hydration
- 25 g lard
Preparation
Mix 500 g flour, active starter, water and lard. Add crumbled yeast and then salt and mix until uniform. Cover and rest for 30 min at room temperature.
345 ml water525 g medium-strength wheat bread flour2 g fresh baker’s yeast10 g fine salt125 g active wheat starter at 100% hydration25 g lard- mixing bowl
- spatula
- lid
Use the remaining 25 g flour gradually for the worktop, dough and later shaping. Work the soft dough for about 5 min, lifting and folding it with dough scrapers. Return to the bowl, cover and refrigerate for 1440 min.
- dough scraper
- mixing bowl
- food wrap
Remove the dough from the fridge and divide into 6 equal pieces. Fold edges into the centre to round, flatten slightly and place on a tray lined with paper rated for the oven temperature. Cover with a cloth and rise for about 60 min until expanded. Heat the oven to 240 °C. Gently flatten with fingertips and bake for about 10 min until cooked but without a dark crust. Cool on a rack for at least 30 min until fully cold.
- dough scraper
- baking sheet
- baking paper rated by its manufacturer for 260 °C
- thick protective towel
- oven
- cooling rack
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
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