Maraquettas, or pan marraqueta, is a crispy bread typically made in Chile, but it can be found in Bolivia and Peru too. It is also known as pan patido or pan francés. The origin of this bread is unknown, but some believe it was brought to Chile by two French bakers, both called Maraquette, who started producing a baguette-like bread in Valparaiso.
|500 g||Mix B - Bread-Mix|
|500 ml||lukewarm water|
|7 g (dry)||brewers' yeast|
|1 1/2 tbsp||salt|
- Pour 200 ml of lukewarm water into a bowl and mix with brewers’ yeast and sugar. Stir well and set aside to ferment for a few minutes.
- Sift the flour into a large bowl, together with the salt, and form a cavity in the middle.
- Pour the water and the yeast into the cavity in the flour and mix, slowly adding the rest of the water and continuing to mix with a blender until all the ingredients are perfectly blended.
- Pour the mixture onto a floured surface and knead until you have a smooth dough. Form a ball with the dough and put it in a lightly oiled bowl.
- Let the dough rest for one hour until it doubles in size.
- Put the well-leavened dough onto a floured work surface and separate into pieces weighing 100 grams each.
- Use the dough to form ball shapes.
- Transfer the rolls onto a pan lined with greaseproof paper, flatten them slightly and join them two at a time.
- Cover and let rise for another 30 minutes in a warm, dry place.
- When they have almost doubled in size, make the classic line in the middle of the bread by denting the bread vertically with a stick.
- Cover the bread again and turn on the oven to 220°C static.
- Place a bowl filled with water into the oven for moisture to create a crispy golden crust on top of the bread.
- When the oven reaches the correct temperature, bake the bread for 25-30 minutes.