Pataqueta; Valencia’ Orchard traditional bread for November Baking Partners challenge

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I love breads and love to experiment a lot trying to create breads that pamper our taste buds.   So when Marisa my friend and a “Baking Partner” asked me if we can try Pataqueta bread, I thought it was a great idea. I thought since it is Thanksgiving month it will be good idea for us to try this bread.

Marisa of Thermofan   is a teacher by profession, and thus lot of enthusiasm and drive, she put in a lot of time and efforts to learn this bread from a local baker who makes this occasionally. This bread belongs to ancient European bread, with thick crust and thin crumbs inside. This is one of the ancient and traditional seventeenth century bread from Valencia. The Pataqueta, diminutive for “pataca” has the shape of a crescent Moon. This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood

Nowadays, it is not frequently baked and people book it in advance to get one. “Pataquetas” are usually baked for the important festival, “Fallas”. Most of Valencia’s bakers are asked to bake “pataquetas” every year in March.

However modern day Valencia region is famous for its Horchata and Farton, Paella,Tapas etc.

It is really simple bread without any added fat, only flour, yeast, salt and bit of sugar. First day you need to make starter and store them in refrigerator to do cold fermentation and next day, make the bread with starter. The original recipe to make with bread required bread flour; however I was short of bread flour so made this bread with white whole wheat bread. It is tasty hardy bread you need dig in with soup or curry, so I made spicy egg curry to go with it. We enjoyed this bread for our dinner. The speciality of bread is its crescent shape.Usually a pataqueta served with a grilled tenderloin and cheese on one side and other side with minced garlic, parsley and olive oil and tomato with oil and salt. It is sandwich bread. I think they may be distant cousin of Italian Ciabatta.

If you like thick crusted European style breads, then try it, as it has lot historical importance attached to it.

Please visit rest of baking partners blog to see how they created this traditional bread.

If you wish to join us next month baking please shoot an e-mail.

Pataqueta; Valencia’ Orchard traditional bread for November Baking Partners challenge

Rating: 51

Prep Time: 10 hours

Cook Time: 30 minutes

Total Time: 10 hours, 30 minutes

Yield: 6 no

Ingredients

    For the ferment
  • 100 ml water
  • 50 g /1/3 cup white flour
  • 12.5 g fresh yeast/5g or1 ½ tsp Instant yeast/6.25g or 2tsp active dry yeast
  • 1/2 teaspoon sugar
  • For the dough
  • 450 g/3 cup strong bread flour (substitute with all purpose flour/Maida) I used 2 cup of white whole wheat flour and 1 cup bread flour
  • 200 ml tepid water
  • 10 g/1 ¾ teaspoon fine sea salt
  • all the ferment
  • a little flour for dusting the work surface and the bread.

Instructions

  1. Ferment
  2. Day before you baking bread in the evening, in a container, mix all purpose flour, sugar, year and water and cover well and keep in the refrigerator for about 8 hours or overnight. You can store this up to 48 hours.
  3. On the day of baking in a bowl of kitchen aid stand mixer add white whole wheat flour, bread flour, all the ferment and water mix very well once it is combined well. Then add salt and mix once again into very smooth dough
  4. Set aside in a lightly greased plastic container for doubling in volume. Cover with plastic film and a damp towel. When it is double in volume that is after 60 minutes of fermentation weigh the dough( 871g) and divide into 150g pieces you will get around 6 pieces, of which 5 pieces are of 150g pieces and a small piece of about 121 g.
  5. Make dough pieces into smooth round balls.
  6. Then with a sharp knife or baker scraper make a cut in for about 1 ½ inch and cut open from the outside. Flatten the ball and mark the cut above.
  7. Place them on a baking tray and cover them again with a kitchen cloth dusted with flower.
  8. Leave to rest until them double in size, for about 1 hour.
  9. Preheat the oven to 400F/200 C
  10. Slightly score the top of the bread and dust with some flour using sieve or strainer before making. - Bake the bread by keep a pan with hot water on the bottom rack, this will create steam and make crust crusty. 30 minutes 400F
  11. Cool on a wire rack. Enjoy as sandwich or with any spicy curry or hardy soup.

Notes

This recipe is adapted from Entre Cacerolas'Pataquetas

Copyright ©2013 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved

If you wish to join us next month baking please shoot an e-mail.

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Comments

  1. says

    Dear Swathi, I’m really touched after reading your post. As you know, you’re also my friend from America, the only one (at the moment, ja ja).
    Love all your explanation about the origin of pataqueta and how it is eaten, always as a sandwich.
    Planning this challenge and baking this bread, has been a long trip and you can imagine how happy I am seen all the contributions. Hope you’ll bake it again.
    I also see that you have started an investigation about my city and what it is eaten. Marvelous. Paella is the most important dish and is known all around the world but it is in Valencia, where people can eat the best paellas in the world. You can imagine my mother’s paella, delicious. Horchata and fartons are also famous; I’ve got both recipes in my site.
    Hope one day, you can taste everything here. There are only 8.358,90 km by plane  .
    Please, if you don’t mind, change the link to my site so that visitors can see my pataquetas.
    http://thermofan.blogspot.com.es/2013/11/pataqueta-de-lhorta-valencias-orchard_15.html
    Thanks a lot for everything.
    Cheers from Valencia.

    • Swathi says

      Thanks Marisa,

      For wonderful challenge, yes I loved the bread to the core. Sure when I visit Valencia, I am going to try all the yummy goodies, espcially pallea, tapas, horichata etc. Sure I will bake this bread more often.

  2. Arthy shama says

    Hi Swathi, lovely pataqueta. And am happy to say that your recent updates are shown on reading list, ( all last six posts lined up like ‘ posted six hours ago’, ) Good that you fixed it :)

  3. says

    I had never heard of this bread before… and just love its quirky new shape! Thats the beauty of food blogs… we learn something new every day thanks to people like you who take the effort to research and try new things learnt from new people :)

  4. says

    Your bread turned out great with the white whole wheat flour! These are so cute! I really enjoyed making them. I might make them for Thanksgiving if I have time – smaller like dinner roll size with some kind of flavoring – maybe a little cheese and some tpe of seeds.