The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First attempt at plain pan de mesa (pics)

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Norman's picture
Norman

First attempt at plain pan de mesa (pics)

With the results.  Still need to get better, I left the dough in fridge a day longer than I wanted to.  My house is a bit cold inside, I guess the temp is around 67 degree and when I take the dough out of the fridge, even though I left out in the kitchen counter for 6 to 7 hours, it was still cold when I shaped the bread.  I got a good oven spring and I haven't tried it yet, they are still cooling, but I can hear the crackling noise as they cool.  Well, I have a few to taste and then I'm going to make some more.


LindyD's picture
LindyD

Welcome to TFL, Norman.


I'm not familar with "pan de mesa" bread.  Google translated it to "bread board."


Is this a regional recipe?  What's in it?  What's the weight of each round?

Norman's picture
Norman

Pan de mesa means "Table bread".  Is not a regional recipe, the dough is like a pizza dough.  I made the preferment the day before and the combined all with the final dough (500gr of bread flour, 350gr of water, 1/2 tsp of yeast, 1 tsp of salt and sugar). The weight of each roll is about 230gr, the flavor is very good and the crust is very crispy. I left the dough on the fridge one more day than I wanted to, but I got busy and I didn't have the time to bake it.  Is probably better to bake it the next day after you made the dough. I preheated the oven to 550 and then turned down to 425 once I got the bread in.


Norman.