Pataquetas # Baking Partners November Challenge

With only a week to go most of you must have roughly decided on what to prepare for this Thanksgiving. Perhaps the family favorites and some exquisite recipes that you had pinned, tried and enjoyed. But just in case there is a place in the table for a delicious and handsome bread... try Pataqueta.

These traditional Spanish bread rolls from Valencia's Orchard, with crusty exterior and chewy crumb require very little work. Yet they taste awesome when served with chicken sausages and a dash of mayo and mustard sauce. Shaped into smaller crescents and stuffed appropriately, these rolls will make great appetizers for any dinner party...

This month, a fellow Baking Partner, Marisa of Thermofan suggested that we bake this crescent shaped traditional Spanish bread for our Baking Partner's November Challenge. Apparently this bread is known to have been baked since 17th century. The inhabitants of the Valencia’s Orchard used to eat this bread everyday when they went for work. Nowadays, however they are not as frequently baked. People book in advance to get one. Most of Valencia’s bakers usually bake these in March every year for their main regional festival, "Falles".

Like Ciabatta, these bread rolls are steam-baked and are prepared with a cold ferment. Hence texture-wise they are very similar to Ciabatta... chewy crumb, and extra-crispy crust . The dough is however much easier to handle and  so you really do not have to be a expert bread maker to get these right. Simply follow the recipe and you'll  be rewarded heartily.....


Recipe by Marisa of Thermofan

Pataqueta is a traditional bread rolls from Valencia, known since the 17th century. These bread rolls are Crescent shaped like the Moon. They are prepared with a cold ferment which lends them their characteristic flavor, crumbly texture and crusty exterior.

Prep time: 10 1/2 hours                                                                                       Cook time: 30-40 minutes           
Total time: 11 hours to 11 hour 10 minutes                                                            Yield: 8 rolls


For the ferment
  • 100 ml water
  • 1/3 cup all purpose flour
  • 1 1/2 tsp Instant yeast
  • 1/2 tsp sugar
For the bread Dough
  • 3 cups all purpose flour
  • 200 ml tepid water (plus 10 ml)
  • 1-3/4 tsp fine sea salt
  • all the ferment
  • some flour for dusting on bread and work surfaces
Cooking Directions
  1. For the ferment, put all the ingredients in mixing bowl and mix well. Then cover with a plastic film and transfer the bowl to the refrigerator to rest overnight or up to 48 hours.
  2. Next day, you have a bubbly ferment in hand. 
For the bread dough...
  1. Following the manufacturer's instruction, put all the ingredients, including the ferment for the dough into the bread machine pan and program it for the dough cycle. 10 minutes down the line check the texture of the dough. It should be soft and somewhat sticky. Add some water if the dough does not feel soft enough. I added an additional 10 ml of tepid water until the dough felt soft and somewhat sticky.
  2. When the machine beeps, turn the dough into a surface lined with parchment paper.
  3. Divide it into 8 equal parts, shape them into a circular ball, cover the dough balls with a kitchen towel and let them rest for 20 minutes or until they double.
  4. Using a sharp knife or a baker scraper make a radial cut into the dough and push the cut out edges outwards so that a crescent shape is formed. Now with a light press, flatten the ball along the edges and make a sharp cut just above the crescent opening.
  5. Place the shaped out dough in a baking tray, cover with a flour dusted kitchen towel and let them rest for 30-60 minutes or until they double.
  6. In the meantime, center a rack in the oven, preheat the oven to 395 degrees F and simmer water in a saucepan.
  7. Once the dough doubles, pour the simmered water into a shallow oven dish and place it on the flour of the preheated oven.
  8. Then sprinkle the risen dough with some flour and steam bake the dough in the preheated oven for 30-40 minutes.
  9. Cool on fire rack and enjoy !

Visit Zesty South Indian Kitchen to see what the other partners have to say about this bread.
So much for today. Stay warm, stay safe and have a great week... Cheers !

These bread rolls are being yeast-spotted. 
I shall also be sharing this at the following parties.


  1. These sound delicious and I love the shape! These would be wonderful on just about any holiday table!

  2. Your rolls are amazing! Thanks for adding the recipe to Foodie Friday!

  3. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

  4. You did very well with pataquetas, Love, thanks for sharing to Baking partners and Hearth and Soul blog hop.

  5. This might be just the thing for a can of almond paste I have lurking in the pantry. I hate when I can't remember why I bought something. What do you think, almond paste instead of cranberry jam? It wouldn't be as gorgeous as yours for sure.


Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

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