in Spain

Mallorcan country bread

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Ingredients for 2 servings:

  • 1 kg flour, wheat flour (550)
  • 1 cube of yeast, fresh
  • 1 tsp sugar
  • 800 ml water (this is not a mistake!!!)
  • 1 tbsp lard
  • 1 bag of dried sourdough dough (100g)
  • 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix everything well and let it rest/prove until it has doubled in size. Preheat oven to 225°C and prepare two baking trays with baking paper. Pour half of the dough onto each tray in a pile (the dough will be quite soft and sticky). Spread it out evenly with wet hands to make a loaf of bread. Let the two loaves prove for another half hour. Bake for 50 minutes per loaf. The bread doesn’t mind standing for longer. It’s better to put a small ovenproof dish filled with water at the bottom of the oven. This bread goes great with stews.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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