Spanish bread

Description

Hello! I offer you an interesting recipe, flaky bread with a tender, airy crumb, a crispy thin crust. Olive oil does not interfere with the corn flavor, but rather gives it a interesting, kind, pleasant touch. And yet bread is so easily disassembled into layers... Come visit me!

Ingredients

Yeast

8 g
Flour

500 g
Salt

10 g
Sugar

1 tsp
Olive oil

3 Tbsp
Water

300 ml
Olive oil

2 Tbsp

Cooking

Lay all the ingredients for the dough in a bucket of HP.

Select the mode "Dough". In my CP it lasts 2 hours 20 minutes.

Here is a gentle, airy dough is obtained.

Punch down the dough. Divide into 2 equal parts, cover with plastic wrap or a bag and clean for 35-45 minutes in a warm place to rise.

Roll the dough out to a thickness of 5-7 mm, brush with 1 tablespoon of olive oil and roll the loaf (be careful, oil may leak!). Well to take the bottom seam. Spread on a baking sheet, covered with baking paper. We perform the same manipulations with the second part of the test.

From the edge of the bread-loaf retreating 2-3 cm and make a deep cut (8-10 cm) with a sharp knife to the bottom of the workpiece, the same is done with the second side of the loaf. Cover the workpiece film or package and put into warm place to proof for 40-50 minutes.

Preheat the oven to 220°C, put down the deep dish, just above, put the coming up of the bread at the bottom of the pan pour 300 ml of boiling water and quickly close the oven. Our bake the loaves for 15-20 minutes. Be guided by your oven!

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