Pan Francés
Serves 1
Directions
- 1Pour harina 0000 in a bowl.
- 2Incorporate the salt into the flour using a fork.
- 3Dissolve the yeast in the water.
- 4Add miel, which is optional.
- 5Pour the water into the flour.
- 6Knead the ingredients.
- 7Let the dough rest for half an hour.
- 8Divide the dough to prepare the baguette, pan francés and miñones.
- 9Shape the dough.
- 10Use the rolling pin to make the dough rectangular.
- 11Roll the dough.
- 12Make the bread pointy.
- 13In a baking sheet, place the dough.
- 14Make cuts with a cutter.
- 15Cover and let it rest for an hour.
- 16Spray with water.
- 17Bake in a preheated oven at 200°.
- 18Pour water in the oven to create steam.
- 19Prepare a sandwich with pesto, jamón crudo, queso brie, rúcula and tomates secos confitados.
Ingredients
- 500 gr harina 0000
- 275 ml agua tibia
- 10 gr sal
- 5 gr levadura seca
- 15 gr levadura fresca
- cucharadita miel
- pesto
- jamón crudo
- queso brie
- rúcula
- tomates secos confitados
Equipment
bowlscaleforkmeasuring cuprolling pincutterbaking sheetoven
Tips
- The liquid should be weighed because measuring cups are not accurate.
- Adding honey improves the flour.
- Spraying the bread with water will make it more crispy.
- Baking sheet should ideally have holes so the bread bakes more evenly.
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