Introduction: The Joy of Homemade Bread
Making my own bread at home is one of the things that brings me the most excitement in the kitchen. Today, I want to share with you a simple recipe for molletes, a type of bread roll that is perfect for bread enthusiasts like myself. There’s nothing quite like the smell of freshly baked bread, especially when it’s made with your own hands.
I believe that the bread-making process can be quite complex, but there are recipes that allow us home cooks to delve into the world of bread-making with ease. Recently, hamburger buns have become very popular, indicating that many of you are passionate about bread. If you’re like me and you love all things bread, I encourage you to embark on this journey with today’s molletes recipe. It’s straightforward and requires minimal effort, yet it yields delicious homemade bread that everyone will enjoy.
Preparing the Dough and Kneading the Bread
To begin, gather all the ingredients: strong flour, salt, water, and crumbled baker’s yeast. If you have a dough scraper, use it; otherwise, you can use your fingertips. In a bowl, combine all the ingredients and start incorporating them together. Work the dough for about 3 or 4 minutes.
Next, transfer the dough onto a clean work surface, without adding any flour. Begin kneading by picking up the dough with your fingertips, gently pounding it on the work surface, folding it over itself, and picking it up again. This technique is called the French kneading method and you can find a more detailed demonstration in the attached video. The dough will still be quite sticky, so it’s important to work quickly. Knead the dough in this manner for 6 or 7 minutes, then let it rest on the work surface for 10 minutes before continuing.
After the resting time, resume kneading the dough using the same technique. You’ll notice that the dough becomes more manageable and sticks to your hands considerably less. Continue kneading for another 6 or 7 minutes.
Allowing the Molletes Dough to Rest
Shape the kneaded dough into a ball and place it in an oiled bowl, covering it with a cloth. Allow it to ferment in a warm, draft-free place for approximately 2 hours.
Once the dough has fermented and risen, transfer it to a floured work surface. This time, divide the dough into approximately 8 equal portions, using a dough scraper or a knife. Take one portion and shape it into a smooth, homogeneous ball using both hands. Repeat this process with the remaining portions and place them on a baking tray lined with parchment paper.
Lightly dust the rolls with flour, cover them with a cloth, and let them ferment again for 1 hour in a warm place.
Baking and Final Presentation of the Molletes
Before baking, make decorative cuts on the surface of each roll. Preheat the oven to 250°C and place the baking tray with the molletes on the middle rack, using both top and bottom heat. Place a container with 150 ml of water in the bottom of the oven. A bowl will suffice.
The purpose of the water container is to create steam, as it is essential for maintaining a high level of humidity in the oven. This humidity helps the molletes rise, develop a special color and shine on the crust.
Bake the rolls at 250°C for 5 minutes, then reduce the oven temperature to 220°C and bake for another 20 minutes. Remove the baking tray from the oven and let the rolls cool on a rack before enjoying them.
This molletes recipe is perfect for spending quality time with your little ones and preparing a delicious homemade snack.
If you’re interested, I’ve included a photo walkthrough on how to prepare this molletes recipe. Make sure not to miss any details to achieve perfectly baked molletes.
Tips for Perfect Molletes
When it comes to making bread, the kneading, shaping, resting, hydration, and baking processes are essential to consider. In today’s molletes recipe, all these steps are straightforward, resulting in perfect rolls for breakfast toasts or kids’ sandwiches.
Regarding the choice of yeast, whether fresh or dry baker’s yeast, both work well for this recipe. Just keep in mind that the quantity of dry yeast should be approximately one-third of the amount of fresh yeast called for.
When dividing the dough into 8 portions, be careful not to flatten them. There’s no need to handle the dough excessively during this process.
In the oven, make sure not to place the dough balls too close together, as they will expand during baking. Leave some space between them. Please refer to my photo walkthrough for a step-by-step visual guide.
We’ve spent a total of 7 hours and 50 minutes to bring you this wonderful recipe. How did we calculate that?
Categories: Bread Recipes, Dough and Batters, Recipes for Making Bread
Tags: water, Spanish cuisine, flour, yeast, salt
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