Marraquetas: Chilean French Bread Rolls
A Chilean pan marraqueta is a popular roll with a distinct shape and a taste and texture similar to French bread.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F with racks in the center and lower positions, placing a large rimmed baking sheet on the bottom rack.
-
Prepare the dough by either placing all ingredients in a bread machine to run the dough cycle and rest for up to 12 hours for enhanced flavor, or by using a standing mixer: combine flour and yeast, add remaining ingredients, and knead with a dough hook for about 10 minutes until smooth and elastic, adjusting water or flour as needed.
-
Place the prepared dough in an oiled bowl, cover, and let rise until doubled in size, or refrigerate overnight.
-
Punch down the dough, divide it into 10 (100-gram) pieces, and roll each into a smooth ball.
-
Pair two dough balls side by side to form an oval, roll to stick them together, then cover with a damp towel and let rest for 5 minutes.
-
On a parchment-lined baking sheet, flatten each paired dough oval with a rolling pin, rolling lengthwise, then rotating 90 degrees and rolling again.
-
Using a pizza cutter, make a deep lengthwise cut through each flattened oval, without cutting entirely through, creating 5 double rolls per sheet.
-
Before baking, firmly press along the cut with your hand or fingertips to completely flatten the dough along this groove.
-
Place the rolls on the middle oven rack, scatter 1 cup of ice cubes into the bottom baking sheet for steam, and bake for 15-20 minutes until golden and crusty.