Mallorcan Pan Sin Sal
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 320 g wheat flour, type 550
- 80 g rye flour
- 7 g dry yeast
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ sea salt
- 220 ml water, lukewarm
- 20 ml olive oil
Print Recipe
Pin Recipe Instructions
- Put the flours in a bowl. Please put the salt on the edge and the sugar on the yeast. Then add the lukewarm water and then the oil. I always wait a little while before kneading until small bubbles form.
- Then knead with the machine for about 2 minutes on a low level and then for another 3 to 4 minutes on a higher level. The dough should no longer stick to your hands. Place in a warm place until the volume has increased significantly.
- Now a loaf is formed, the hands should be floury. Put again in a warm place to walk. The volume should increase again properly. That can take another 50 minutes.
- Set the oven to 220 ° C and bake for about 15 minutes, then lower it to 190 ° C and bake for another 20 to 25 minutes. The bread is ready when it sounds hollow from below.
- I would like to say that I bought this bread from several bakeries in Mallorca. Neither tastes like the other. After a lot of attempts, I have now discovered almost the perfect recipe for myself.
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