December 23, 2010 - 3:27pm
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.
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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?
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.