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.....


Pataqueta

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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

Ingredients

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.

Monday : Mix it up Monday, The Scoop, Made with love Monday, 
Marvelous Mondays @ This Gal Cooks, Melt in your Mouth Monday, Inspiration Monday Party Sharing Monday, 
Inspire Me Monday, Clever Chicks Blog Hop,Maniac Monday Linky Party

Meatless Monday:Meatless Monday My Sweet and Savory

Tuesday : Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations, 
Show Me What You Got @ Our Delightful Home ,  Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles,  Tasty Tuesday @ Anyonita Nibbles,  Hearth and Soul blog Hop, 
In & Out of the Kitchen @ Feeding Big & More, Tuesday's Table @ Love in the Kitchen, 

Wednesday : What's Cooking Wednesday @ Buns in my Oven, Cast Party Wednesday @ Lady Behind the Curtain, 
Show and Share @ Semi Homemade Mom, Wine'd Down Wednesday, 
Wonderful Food Wednesdays at @ All She Cooks Wednesday, Whatsit@White Lights on Wednesday, 
Wednesday Extravaganza @ Hunger Little Girl, Create & Share @ The Trendy Tree House,
What I Whipped Up Wednesday @ Sugar & Dots Look, What I Made @ Creations by Kara

Thursday: Link it Up Thursday @ Seven Alive, Fantastic Thursday @ Three Little Chiefs, 
Thriving on Thursdays @ Domesblissity,  Full Plate Thursday @ Miz Helen's Country Cottage , 
 Freedom Friday @ My Turn,  Thursday's Treasures @ Food Done Light,Pin it Thursday @ Sweet Bella Roos

Friday : Foodie Friday @ Simple Living and Eating,  Friday Linky Party @ The Pin Junkie, 
Get Him Feed @ Anyonita Nibbles, Friday Favorite (DYI too) @ Simple Sweet Home,  
Foodie Friday @ Not Your Ordinary Recipes, Foodie Friday @ Rattlebridge Farm, 
Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts, 
Weekend Potluck @ Sunflower Supper Club, The Weekend re-Treat @The Best Blog Recipes