Sí, sí... hoy toca pan, pero claro, pan árabe....
Durante años he estado mortificando a mi familia con mis intentos de pan árabe, casi siempre infructuosos.
Me salían galletas de tamaño descomunal, aunque normalmente de sabor agradable hasta que dí con la receta perfecta.
El pan es fundamental en la gastronomía árabe, es esencial para la elaboración de muchos platos, y además juega un papel muy importante a la hora de comer ya que usado a modo de cuchara y con un rápido giro de muñeca, sirve para degustar platos como por ejemplo el hummus..qué rico, eh? Sin un buen trozo de pan no es posible comerlo...
Ya que encontrar por estos lares pan árabe es bastante complicado, decidí no renunciar a mis comidas favoritas y me empeñé en hacerlo yo, después de muchas pruebas y recetas, Este es el resultado...
INGREDIENTES:
- 500 gr. de harina (recomendable mitad fuerza, mitad normal)
- 275 gr. de agua (conviene tener un poco más a mano, por si acaso)
- 7 gr. de sal
- 5 gr. de levadura fresca de panadería.
Lo primero que tenemos que hacer es mezclar y amasar todo MENOS LA LEVADURA, para así dar tiempo a que empiece a desarrollarse el gluten de la harina.
Así que amasamos un poco y a los 10 minutos aproximadamente añadimos la levadura desmenuzada y ya solo quedan cinco minutos más para conseguir esto.....
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| Una preciosa bola de masa de pan, lisa y brillante |
Que os da miedo el amasado? Que no os gusta meter las manos en la masa?... Otro método...
Mezclais la harina con el agua hasta conseguir una masa pegajosa y la dejais descansar tapada unos 10 minutos, pasado ese tiempo añadís la sal, amasais un poco (yo lo mido en canciones...1 canción y descanso otra)... añadís la levadura desmenuzada....otra canción... poco a poco la masa va tomando cuerpo ella sola y la tarea del amasado parece que se hace como por arte de magia, una par de canciones más y seguro que está perfecta...
Como ya tenemos nuestra bola de masa brillante y sedosa ahora nos toca hacer porciones con ella, yo esta vez he querido hacer panes individuales de 50 gramos cada uno, como siempre, va en gustos, lógicamente acabas antes con panes más grandes...
Hacemos bolas de masa y las dejamos reposar sobre una superficie enharinada durante 45 minutos, tapándolas con un trapo húmedo, este último detalle muy importante porque al subir la masa se pega al trapo y luego es difícil despegarlo.
Transcurridos los 45 minutos, cogemos un rodillo, encendemos el horno a 220ºC y vamos a enharinar una superficie en la que aplanar nuestras bolas de masa.
NOTA: Yo hoy he utilizado semolina de trigo (semola para migas decía el paquete) y el resultado es genial porque no se pega nada la masa y el pan tiene un toque rústico precioso.
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| Debe tener unos 2 mm. de grosor aprox. |
Horneamos durante 4 minutos aproximadamente.
TRUCO: Para no tener problemas con la bandeja del horno, yo horneo directamente sobre la solera del horno, pongo el pan y cuando veo que está hinchado le doy la vuelta para que se dore por ambos lados.
Pues ya está hecho!! Hay que sacarlo con cuidado de no quemarse los dedos porque los panes al estar hinchados de vapor, lo sueltan y hace un poco de pupa..
Para conservarlos, lo mejor es ponerlos en bolsas de plástico una vez enfriados y si no se van a comer pronto, lo mejor es congelarlos, si se consumen más o menos rápido, al frigorífico, porque el pan mantiene la humedad y no se pone duro.
Es muy difícil resistirse cuando están recién salidos del horno!!
Otra cosa, si alguno sale duro o se queda duro, no lo desecheis porque hay muchas recetas que requieren pan frito o tostado y es una buena forma de aprovechar los panes defectuosos.
Ya me direis qué tal os sale!!! Buen provecho!!
ENGLISH VERSION:
Yes, yes ... today it's bread time, but of course arabic bread ....
For years I have been mortifying my family with my attempts of arabic bread, almost always unsuccessful.
They turned out oversized cookies, usually palatable until I found the perfect recipe.
Bread is essential in the Arab cuisine, it is essential for the preparation of many dishes, and also plays an important role in eating as it´s used as a spoon and with a quick flick of the wrist, serves to taste dishes like hummus.., isn´t it delicious? Without a good piece of bread is not possible to eat ...
Since in my city is impossible to find in arabic bread , I decided not to give up my favorite foods and I strove to do so, after many trials and recipes, this is the result ...
INGREDIENTS:
- 500 gr. flour (half strong and half all purpose recomended)
- 275 gr. water (a little more may be needed)
- 7 gr. salt
- 5g. Fresh baker's yeast.
The first thing you have to do is mix and knead everything LESS YEAST, to allow time for the gluten in the flour begins to develop.
Knead the mixture for about 10 minutes add the crumbled yeast and after 5 more minutes kneading again you will get a lovely ball of dough, smooth and shiny
Afraid of kneading? You do not like putting your hands in the dough? ... Another method ...
Just mix the flour with water until a sticky dough and cover it and let it rest for about 10 minutes, after that time you add salt, knead a little (I measure it with songs, I knead for 1 song ... a break during another song) ... you add the crumbled yeast .... another song ... the dough will slowly knead itself and the task of kneading will be done by magic in a couple more songs and it sure is perfect ...
As we have our dough ball shiny and silky, we now get to do lots with it, this time I wanted to make individual loaves of 50 grams each, as always, itñs a matter off taste, logically you finish before with larger loaves ...
We make dumplings and let them rest on a very floured surface for 45 minutes, covering them with a damp cloth, because this last detail is very important because the dough sticks to the cloth and afterwards is hard to remove.
After 45 minutes, we take a roll, light the oven to 220 and we'll flour a surface flattening our dumplings.
NOTE: I have now used semolina wheat (semolina Crumb said the package) and the result is great because nothing sticks and bread dough has a lovely rustic feel.
You should have about 2 mm. thickness of approx.
Bake for about 4 minutes.
TIP: To avoid problems with the baking, I bake directly on the floor of the oven, put the bread and when I see that is swollen I flip to be browned on both sides.
Well it's done !! Must be removed with care not to burn your fingers because the loaves are swollen by steam..
To preserve them, it is best to put them in plastic bags after cooling and if they are not going to be eaten soon, it is best to freeze them, if consumed more or less rapidly, the refrigerator is the best option, because the bread keeps moistured and does not get stale .
It is very hard to resist when they are fresh from the oven !!
Another thing, if one goes stale or comes out stale from the oven, do not throw it away because there are many recipes that nedd fried or toasted bread and is a good way to use the defective breads.
Waiting for your results !!!
Bon Appetite !!
ENGLISH VERSION:
Yes, yes ... today it's bread time, but of course arabic bread ....
For years I have been mortifying my family with my attempts of arabic bread, almost always unsuccessful.
They turned out oversized cookies, usually palatable until I found the perfect recipe.
Bread is essential in the Arab cuisine, it is essential for the preparation of many dishes, and also plays an important role in eating as it´s used as a spoon and with a quick flick of the wrist, serves to taste dishes like hummus.., isn´t it delicious? Without a good piece of bread is not possible to eat ...
Since in my city is impossible to find in arabic bread , I decided not to give up my favorite foods and I strove to do so, after many trials and recipes, this is the result ...
INGREDIENTS:
- 500 gr. flour (half strong and half all purpose recomended)
- 275 gr. water (a little more may be needed)
- 7 gr. salt
- 5g. Fresh baker's yeast.
The first thing you have to do is mix and knead everything LESS YEAST, to allow time for the gluten in the flour begins to develop.
Knead the mixture for about 10 minutes add the crumbled yeast and after 5 more minutes kneading again you will get a lovely ball of dough, smooth and shiny
Afraid of kneading? You do not like putting your hands in the dough? ... Another method ...
Just mix the flour with water until a sticky dough and cover it and let it rest for about 10 minutes, after that time you add salt, knead a little (I measure it with songs, I knead for 1 song ... a break during another song) ... you add the crumbled yeast .... another song ... the dough will slowly knead itself and the task of kneading will be done by magic in a couple more songs and it sure is perfect ...
As we have our dough ball shiny and silky, we now get to do lots with it, this time I wanted to make individual loaves of 50 grams each, as always, itñs a matter off taste, logically you finish before with larger loaves ...
We make dumplings and let them rest on a very floured surface for 45 minutes, covering them with a damp cloth, because this last detail is very important because the dough sticks to the cloth and afterwards is hard to remove.
After 45 minutes, we take a roll, light the oven to 220 and we'll flour a surface flattening our dumplings.
NOTE: I have now used semolina wheat (semolina Crumb said the package) and the result is great because nothing sticks and bread dough has a lovely rustic feel.
You should have about 2 mm. thickness of approx.
Bake for about 4 minutes.
TIP: To avoid problems with the baking, I bake directly on the floor of the oven, put the bread and when I see that is swollen I flip to be browned on both sides.
Well it's done !! Must be removed with care not to burn your fingers because the loaves are swollen by steam..
To preserve them, it is best to put them in plastic bags after cooling and if they are not going to be eaten soon, it is best to freeze them, if consumed more or less rapidly, the refrigerator is the best option, because the bread keeps moistured and does not get stale .
It is very hard to resist when they are fresh from the oven !!
Another thing, if one goes stale or comes out stale from the oven, do not throw it away because there are many recipes that nedd fried or toasted bread and is a good way to use the defective breads.
Waiting for your results !!!
Bon Appetite !!
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