The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Puerto Rican Sandwich Loaf?

drosner's picture
drosner

Puerto Rican Sandwich Loaf?

I've been trying to develop a recipie for the italian loaf style bread that i get at the bakeries in Puerto Rico. Its a relatively soft crumb that is almost 'wispy' inside with a nicely browned but not too crisp outside. In reading the ingredients of many loafs/brands they all show the same flour, water, yeast, salt as ingredients and nothing more.


I've tried different flours, water content, oven temp, etc. - but just can't see to get that interior that is soft like white bread but with the open texture of a good italian bread.


Any ideas?

margieluvschaz's picture
margieluvschaz

You might try a stirato loaf- It has a ciabatta holey texture on the inside. I just got Jim Lahey's book, My Bread & he has a no knead stirato recipe in it.


yiels 2 12 inch baguettes   3/4 pound each


 


ingred                                             measure                             weight


bread fl                                          3 cups                                 400 grams


table salt                                       1 1/4 tsp                             8 grams


instant or active dry yeast               1/4 tsp                               1 g


cool (55-65 degree) filtered water   1 1/2 cups                            300 grams


additional flour for dusting


 


1.  In a medium bowl, stir together the flour, salt, & yeast.  Add the water and using a wooden spoon or your hand, mix togerher until you have a wet, sticky dough, about 30 seconds  Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size 12-18 hours.


2.  When the first rise is complete, generously dust a work surface with flour.  Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece.  Dust the surface of the dough with flour & nudge it into an 8 x 10 rectangle.  Lifting one long side of the rectangle with the thumb & index fingers of both hands, fold the dough over toward the center.  Then gently roll the dough into a tube using your fingers to help tuck the dough into the roll as you go.  Cut into 2 equal pieces.


3.  Place the pieces of dough on a floured surface in a warm draft free spot and cover with a tea towel.  Let rise until almost doubled in volume about 30 minutes.  If you gently poke the dough with your fingers it should hold the impression.  If it springs back let it rise 15 more minutes.


4.  Meanwhile soak your clay bread baker in water for 10 minutes. 


5.  Half an hour before the end of the second rise preheat oven to 475 F, with a rack in the center and the baker on a pizza stone in the center of the rack.


6.  Using pot holders, carefully remove the pot & stone from oven, taking care not to set them on a cold surface.  Dust the center of the stone with flour.  Pick up 1 piece of dough ( you will bake 1 piece at a time and flip seam side down.  Holding the dough with both hands above the middle f the hot baking stone, gently and evenly stretch it into a flat loaf approximately 11 inches in length ( not longer than the clay baker) and place it on the stone.  This stretching takes practice; at first your stirato may be a bit misshapen but  you'll get the hang of it.  Using pot holders, cover the loaf with the inverted pot and bake for 20 minutes.


7.  Uncoverthe loaf  & place the pot  on another rack in the oven to keep it hot for the second loaf.  Continue to bake the first stirato for 10-20 minutes until crust is light chestnut colored.  Carefully remove the stone from the oven, using pot holders and transfer the stirato to a rack to cool thoroughly.  Shape & bake the second loaf the same way. 


The Rometoph French bread baker is under 4o online and is a good buy.   


maybe that recipe will help.


Margie