How to make
Mix a thick mixture of 75 g of flour, 3 g of yeast and about 35-40 ml of water. Leave it for 1 night in the refrigerator in a well-closed airtight container.
The next day, before making the bread, remove the sourdough and let it rise at room temperature.
Sift the flour in two parts and make a well into which you pour the remaining water and yeast and the fermented mixture. Knead the dough, by adding the salt.
It will become harder, which is one of the characteristics of this Castilian bread - to be less hydrated and hard.
Kneading the dough is more labor intensive and takes at least 10-12 minutes.
Shape it into a ball and leave it to rise for 1 hour, then give it a slightly flat, round shape. With a wooden skewer or the edge of a plate, press 1-2 cm from the edges of the circle and pierce in the middle with a fork or skewer. This was done in order to bake well and characterizes the typical appearance of round bread.
Leave it to rise again for 40-50 minutes.
Spread with a little water and put it in an oven heated to 200°C for about 35-40 minutes or until a nice golden brown.
Leave the finished bread to cool on a rack and enjoy its wonderful texture and great taste.
*This type of bread is also called Candeal. Its characteristic is that it is made from special durum wheat flour with low liquid absorption, which is produced precisely in this area.
To get the authentic look and taste, use a similar durum wheat flour.
The smaller amount of yeast also plays an important role in its typical texture and taste, so do not add more than the amount indicated in the recipe.
Enjoy your meal.
