Ingredients:
250g bread flour
2 tsp instant dry yeast
1 tsp salt
250ml ice-cold water (plus extra if needed)
1 tbsp vegetable oil
750ml hot water (to make steam in the oven)
2 tbsp room temperature water, in a spray bottle
Method:
In a bowl, combine the flour, salt and yeast. Whisk to combine then pour the mixture into the bowl of a stand mixer. Add in 250ml cold water.
Start kneading at low speed (using the hook attachment if you're using a stand mixer). Run until most of the dough has gathered into a ball (you may need to scrape the sides if there's dry flour to be seen). If the mixture looks too dry, add one or two tablespoons of cold water.
Increase the speed to medium and run for 10 minutes. While you knead the dough, line two baking trays with parchment paper greased with oil, and set aside.
Stop the mixer/bread maker at this point and pour 1 tbsp of vegetable oil onto the dough.
Start kneading at low speed until most of the oil has been incorporated into the dough (about 3 minutes). Increase the speed to medium and knead for a further 10 minutes, or until it passes the windowpane test. This is when, using oiled hands you can take some of the dough and pull and stretch it gently until it's thin enough that you can see your fingers on the other side without breaking. If you can't do that, knead for another 5 minutes.
Turn the dough out onto a greased countertop. Divide the dough into 6 equal portions and shape these into balls.
Make the bolls into thin rolls to make modern mini-baguette-type pan de agua (about 3cm in thickness. As you form them, put them seam-side-down onto one of the lined and greased baking trays.
Cover the baking tray with a clean cotton tea towel set it in a place that's not too hot or cold to raise until doubled in volume. The time this takes will depend on the temperature, humidity, and altitude (typically around 60 to 90 minutes). Check after 60 minutes and keep checking every 15 minutes until they've raised sufficiently.
At about 40 minutes after you set the bread aside to start rising, preheat your oven to 175ºC for a fan oven or 190ºC for a conventional oven.
Place a roasting tin in the base of your pre-heated oven, and pour 750ml of hot water into it. The oven should be very steamy when you put in the bread.
Once the rolls have doubled in volume, remove the tea towel from above them.
Cover the bread with greased parchment paper (greased side-down). Place the other baking tray on top without letting the baking sheet rest its weight on the bread. Flip the baking trays, so now the bread is seam-side-up. Remove the top baking tray and parchment paper.
Spray the bread with a fine mist of water with a spray bottle and immediately place the baking tray with the bread in the centre of your oven and close the door quickly so the steam doesn't escape.
Bake for 20 minutes. If the pan still has water, remove it from the oven (be very careful).
Move the bread to the top rack of the oven, and bake more until they have a golden brown crust (about 7–10 minutes).
Remove from the oven and allow to cool, but serve warm.
%20Recipe)
Click on the image, above to submit to Pinterest.