Patequeta – Valencia’ Orchard Traditional Bread

Patequeta4This month Baking Partners Challenge is Patequeta- A Spanish bread! Thanks to Swathi Iyer of Zesty South Indian Kitchen for keeping this group all fun. I have learnt and still learning a lot about the art of baking from this group. Patequeta, an ancient bread with soft crumb and a firm crust has its origin from Valencia, Spain. Valencia is known internationally for the Falles (Las Fallas), a local festival held in March. In August, an annual tomato fight called La Tomatina will be held in a town called Bunol. Valencia is also used to be the location of the Formula One European Grand Prix.
Pataquetas are usually baked during the Fallas. It is known atleast since the seventeenth century. They are first baked in the Moorish oven and then in the wooden stoves.
Recipe suggested by Marisa of Thermoflan
Recipe adapted from Entre cacerolas
Yields: 5 Patequetas
Ingredients

For the Ferment
50 ml of Water
1 teaspoon of Active dry yeast
8 teaspoons (or 2 tablespoon + 2 teaspoon) of All purpose flour
1/4 teaspoon of Sugar

For the Bread dough
1 and 1/2 cups of Bread flour/ All purpose flour
100 ml of tepid water
1 teaspoon of fine Sea salt
All of the Ferment
A little flour for dusting the work surface

Directions

For the Ferment
• In a mixing bowl, add water and yeast. Then add flour along with sugar and mix well. Cover with plastic film and allow it to sit in the refridgerator for 24-48 hours.

For the Bread dough
• Remove the ferment from the refrigerator and bring it back to room temperature. It might take an hour or two.
• To the ferment add all purpose flour and tepid water. Mix it well to form a dough.
• Knead the dough for about 10 minutes. Add Salt. Dust the work surface with little flour and start working in to the dough till you reach a smooth and elastic texture.
• Divide the dough in to small balls(I made 5). Cover it with baking cloth and let it sit for 20 minutes or until they double their size.
• Again roll them tightly. With a sharp knife, make a cut from corner to the center on one side. Open up the slit to get a V shape or crescent moon shape.
• Grease a baking tray and arrange the pataquetas on it. Allow it to rest for an hour until they double their size.
• Make a small cut just below the V opening. Sprinkle little flour on top.
• Place an empty tray in the lower rack and Preheat oven to 390F.
• Boil 2-3 cups of water in a pot.
• Carefully add the boiling water to the empty rack and place the patequetas in the middle rack. We wanted to bake the patequetas with steam.
• Allow them to bake for 20-30 minutes or until they turn light brown.
• Remove from the oven and allow it to cool. This bread tastes best when it is used in making any sandwiches or you can enjoy it plain with a warm soup.
Patequeta1

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