Pan Basico: Traditional Spanish Bread
A simple recipe provides a traditional Spanish white baguette or round, perfect for beginners.
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Instructions
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Preheat the oven to 425°F.
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Warm 2/3 cup water until lukewarm, then dissolve yeast and sugar into it.
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Combine flour and salt. Gradually mix this into the yeast mixture, along with an additional 2/3 cup water, adjusting as needed to form a soft dough.
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Knead the dough for 1 to 2 minutes until it forms a soft ball.
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Cover the dough with a wet towel and allow it to rise in a warm place for 40 minutes.
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Knead the dough 5 to 6 times. Form into one large round, two smaller rounds, or two twisted 12-inch baguette ropes.
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Place the dough on a baking stone or parchment-lined sheet and let it rise for 15 minutes.
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Prepare an egg wash by beating one egg with 1 tablespoon water. Score the top of the risen dough.
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Bake for 7 minutes, then remove, brush with the egg wash, and return to the oven for 18 to 24 more minutes until golden brown and registering 190°F to 200°F internally.
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Remove from the oven and cool completely on a rack.