Pan de Suelo
Pan de Suelo
Ingredients
- 500 g bread flour
- 300 g water
- 8 g salt
- 5 g instant yeast
- 20 g unsalted butter, or lard
Instructions
- 1
Add the 500 grams of bread flour, 5 grams of instant yeast, and 300 grams of water to a stand mixer bowl.
⏱️ 2 min
- 2
Mix the ingredients on low speed using the dough hook until they form a shaggy dough.
⏱️ 3 min
- 3
Add the 20 grams of unsalted butter (or lard) and 8 grams of salt to the dough.
⏱️ 1 min
- 4
Knead the dough using the dough hook on medium speed until it is smooth and elastic. The dough should pass the windowpane test, meaning it can be stretched very thin without tearing.
⏱️ 15 min
- 5
Form the dough into a ball and place it back into the bowl. Cover the bowl with plastic wrap.
⏱️ 1 min
- 6
Proof the dough in a warm place until it has doubled in size. This typically takes 60-90 minutes, depending on the ambient temperature.
⏱️ 90 min
- 7
Remove the proofed dough from the bowl and place it on a clean, lightly floured surface.
⏱️ 1 min
- 8
Divide the dough into 8 equal pieces using a bench scraper.
⏱️ 2 min
- 9
Shape each piece of dough by flattening it slightly, then folding the edges towards the center and rolling it into an oval or elongated bun shape.
⏱️ 5 min
- 10
Arrange the shaped dough pieces on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and proof again until visibly puffy, about 30 minutes.
⏱️ 30 min
- 11
While the bread is proofing for the second time, preheat your oven with a pizza stone inside to 260°C / 500°F. Allow the stone to heat for at least 30 minutes to ensure it's thoroughly hot.
⏱️ 30 min•🌡️ 260
- 12
Carefully transfer the proofed bread rolls onto the hot pizza stone using a pizza peel or by sliding the parchment paper directly onto the stone.
⏱️ 1 min
- 13
Bake for 15-18 minutes, or until the internal temperature of the bread reaches 96°C / 205°F and the crust is golden brown.
⏱️ 18 min•🌡️ 260
- 14
Remove the bread from the oven and let it cool on a wire rack before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan de Suelo
- 500 g bread flour
- 300 g water
- 8 g salt
- 5 g instant yeast
- 20 g unsalted butter, or lard
Instructions
- 1
Add the 500 grams of bread flour, 5 grams of instant yeast, and 300 grams of water to a stand mixer bowl.
⏱️ 2 min - 2
Mix the ingredients on low speed using the dough hook until they form a shaggy dough.
⏱️ 3 min - 3
Add the 20 grams of unsalted butter (or lard) and 8 grams of salt to the dough.
⏱️ 1 min - 4
Knead the dough using the dough hook on medium speed until it is smooth and elastic. The dough should pass the windowpane test, meaning it can be stretched very thin without tearing.
⏱️ 15 min - 5
Form the dough into a ball and place it back into the bowl. Cover the bowl with plastic wrap.
⏱️ 1 min - 6
Proof the dough in a warm place until it has doubled in size. This typically takes 60-90 minutes, depending on the ambient temperature.
⏱️ 90 min - 7
Remove the proofed dough from the bowl and place it on a clean, lightly floured surface.
⏱️ 1 min - 8
Divide the dough into 8 equal pieces using a bench scraper.
⏱️ 2 min - 9
Shape each piece of dough by flattening it slightly, then folding the edges towards the center and rolling it into an oval or elongated bun shape.
⏱️ 5 min - 10
Arrange the shaped dough pieces on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and proof again until visibly puffy, about 30 minutes.
⏱️ 30 min - 11
While the bread is proofing for the second time, preheat your oven with a pizza stone inside to 260°C / 500°F. Allow the stone to heat for at least 30 minutes to ensure it's thoroughly hot.
⏱️ 30 min•🌡️ 260 - 12
Carefully transfer the proofed bread rolls onto the hot pizza stone using a pizza peel or by sliding the parchment paper directly onto the stone.
⏱️ 1 min - 13
Bake for 15-18 minutes, or until the internal temperature of the bread reaches 96°C / 205°F and the crust is golden brown.
⏱️ 18 min•🌡️ 260 - 14
Remove the bread from the oven and let it cool on a wire rack before serving.
⏱️ 1 min