Name of Recipe:
Pan de Agua (Water Bread). This is an adaptation for Thermomix from the recipe by Xavier Barriga in his book
Pan (ISBN 8425343267). It is an extremely wet dough (120% hydration) but the beauty of this is that it does not require kneading.
Number of People: 1kg loaf
Ingredients:
600g mineral water
10g fresh yeast or 5g dried yeast
500g very strong bread flour, eg Waitrose Very Strong Canadian Bread Flour
12g salt
Preparation:
Place all of the ingredients, excluding the salt into the TM and process for
10-15 seconds / Speed 6 until you have a smooth batter.
Leave to rest in the jug for about 2 hours, by which time it should have risen substantially.
Add the salt and mix for a
few seconds / Speed 6 to ensure that the salt is evenly incorporated.
Grease a 1kg loaf tin with oil - groundnut oil is best as it has a high smokepoint.
Pour the dough into it (it should fill about three-quarters of the tin).
Allow to prove for 1 hour, covered.
Meanwhile, place a tray or pan of boiling water in the bottom of the oven.
Switch on the oven to its highest temperature.
When the dough has finished proving, sprinkle with flour, put it in the oven and reduce the temperature to
190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour].
Bake for 60 minutes.
Once baked, turn out onto a cooling rack and allow to cool.
If the bread is a little soft on the bottom, turn it over, place on a baking tray and return to the oven for 10 minutes or so until crisp.
Photos: See
http://www.flickr.com/photos/34648965@N03/6062816314/in/set-72157622788024520 for a larger image
Tips/Hints: The picture shown is one that I took in August and you will find that the above method will give a more closed texture. In the past, I have started the dough the night before with all of the water and yeast and half the flour and made the bread the following morning. The reason I did not do that this time was because I was worried about leaving it in the TM for so long as the instruction book states that the blade should not be soaked and that is in effect what I would be doing.
As this is a wet dough, I would recommend that you line your bread tin with Bake-O-Glide, or something similar if it is not non-stick.
