Name: Barceloneta Bread recipe from Forn Baluart
Yield: 4 servings
Ingredients: 300 g bread flour; 210 ml water; 120 g sea bass or fresh yeast; 2 coarse salt

Barceloneta Bread recipe from Forn Baluart

Crispy bread with a golden crust, made with bread flour and water, offering a light and fluffy crumb characteristic of Forn Baluart.

Ingredients

Servings:

Ingredients

300 gbread flour
210 mlwater
120 gsea bass or fresh yeast
2 coarse salt

Nutritional Information

Per Serving (Approx.)

Calories

302 kcal

Protein

14 g

Fat

1 g

Carbohydrates

57 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Knead the dough for 15 minutes at a slow speed to obtain a homogeneous texture, then increase the speed to medium and knead for an additional 5 minutes.
Allow the dough to ferment for a total of 3 hours and 15 minutes; make sure to fold at specific times according to the following instructions.
Perform the first fold 30 minutes after starting the fermentation.
Conduct the second fold 1 hour and 45 minutes from the start of fermentation, which is 1 hour and 15 minutes after the first fold.
Execute the third fold 3 hours from the start of fermentation, which is 1 hour and 15 minutes after the second fold.
Divide the dough into individual pieces, round them into balls, and shape them into loaves according to the desired size.
Let the shaped loaves rest in the refrigerator, uncovered, at a temperature between 2ºC and 8ºC until the next day to allow for prolonged fermentation.
The next day, preheat the oven to 230ºC for at least 30 minutes to ensure it is well-heated before baking the loaves.
Remove the loaves from the refrigerator and carefully place them onto the baking peel.
Use a razor blade to score the surface of the loaves, allowing steam to escape during baking.
Bake the loaves at 230ºC for 30 minutes, ensuring that the crust acquires a golden color.
After removing the loaves from the oven, let them cool completely on a rack to prevent the base from becoming soggy.

Recommendations & Tricks

Perform an initial fermentation at room temperature for about 3 hours, folding the dough every hour to develop the gluten.
The second fermentation is done with the already shaped loaves, leaving them in the refrigerator for 12 hours to achieve more flavor and a more aerated texture.
When you take the loaves out of the refrigerator, let them sit at room temperature for 30 minutes before baking to thaw them slightly.
Use 300 grams of bread flour to ensure the bread has good structure.
Add 210 ml of room temperature water to help with the correct hydration of the dough.
Mix in 120 grams of active sourdough starter for a richer flavor; if you don't have a starter, you can substitute with 40 grams of fresh yeast.
Dissolve 2.5 grams of coarse salt in the water before adding it to the mixture to ensure it is evenly distributed.
Knead the dough by hand or with a mixer for 15 minutes at low speed to begin combining the ingredients, and then 5 minutes at medium speed to activate the gluten.