The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spanish rolls?

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gtbehary's picture
gtbehary

Spanish rolls?

While visiting Spain in the late 1980's, I was introduced to a great crusty roll (small footbal shaped loaf).  Very hard crust and great flavor.  I was in central Spain near Orapesa (spelling) and Trujillo.  Every restaurant and taverna served the same type of bread.  Does anyone know the name of this bread or better yet, have the recipe.  I always said that the bread was so crusty, you could probably throw one of these small loafs through a plate glass window!

Thanks,

George 

 

Little Alex's picture
Little Alex

Hi george,

Take a look at this link, maybe you'll find which bread looks the most like the one you had. :-)

  http://www.franciscotejero.com/recetas/indexrecetas.htm

 If you need help with the recipe, just tell me!

Good luck!

Alex

 

Ricardo's picture
Ricardo

here is another one see if you can spot the offender http://ileypanes2.tripod.com/id1.html

gtbehary's picture
gtbehary

Thank you so much for the links.  I think that the PAN DE MONTEJO looks to be the most promising.  Now I will have to get the recipe translated!

George


Still Trying to find a good loaf of bread in South Florida!

KNEADLESS's picture
KNEADLESS

Can't recommend a full line bread bakery, but we go to a french bakery on McGregor in FortMyers that has excellent pastries and baguettes. When you sit down at a table they immediately bring a bowl of the bread. I don,t know the name, but we are returning the 1st of November for the winter and I can get it for you if you want it.

George 

Cooky's picture
Cooky

My Spanish isn't good enough for a proper translation, but on the whole it looks pretty conventional -- except it says to bake it *without* steam. So the crustiness must come from? The moisture in the dough? I'd love to know how it turns out for you!

 

"I am not a cook. But I am sorta cooky."

gtbehary's picture
gtbehary

I haven't tried it yet.  I am still developing my bread making skills using the great recipes on this site.  I just cut into a loaf of hot Italian bread.  I will post a pic in the gallery. I will try the bakery when I get to Ft. Meyers.

Still Trying to find a good loaf of bread in South Florida!

Ricardo's picture
Ricardo

The formula is as follows

Pan de montejo

as for the method just follow the step by step pics and French method for baguettes will do  

 

FÓRMULA
Ingredientes
  Harina de trigo AP flour
(W = 160 P/L = 0,6)

10.000 g
  Sal salt
200 g
  Agua water
7 l
  Masa madre dough from day before may be substituted by biga
2.000 g
  Mejorante bread improver
c.s.
  Levadura yeast
150 g