Two days ago before the massive earthquake in Chile I baked Marragueta a favorite type of Chilean bread. So I was even more shocked when I heard the bad news. My sincere condolences to the Chilean people and my deep sympathies to the earthquake victims. The following post is also a tribute to Chile.
A Marraqueta (roll those r’s!) is made from French baguette dough, but it has its own very specific shape. It has 4 parts, 1 unit is actually 2 Marraquetas and each has 2 parts to it. Like French bread, Marraquetas are crunchy on the outside and very light and airy on the inside.
To shape the Marraquetas you use more or less the same technique as for Pain fendu. Unfortunately my Marraquetas didn’t open up properly during baking. Anyway the taste was still very yummy! I will bake them again for sure.
60 g active wheat sourdough
300 g wheat flour
180 g water
6 g fresh yeast
6 g salt
Dissolve yeast in 50 g water, add rest of the water to the sourdough and dissolve, too. Add all ingredients except salt and knead on low speed for 4 minutes. Add salt and mix another 6 minutes on a higher speed until you get a soft dough. Cover and let proof for 60-70 minutes after 30 minutes make 1 stretch and fold. The dough should double in size
Divide dough the into 8 equal portions of about 70 g each. Shape into ball and then into small batards set on a prepared towel in groups of 2. Cover and proof for 20 minutes.
Brush with a little oil (I used olive oil). With a small bamboo pole press into the center of the loaves.
Turn the loaves, split side down, and proof for 1 hour.
Preheat oven to 180 C fan.
Turn the proofed loaves, split side up and bake for 25-30 minutes. The split should open up during baking. Remove from oven and let cool on a wire rack.
In addition this is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.