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Pan Candeal Castellano

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pan Candeal Castellano

Pan Candeal Castellano is a staple of Castilla's daily fare, its simplicity cherished across the region. This bread is so familiar in Castilian kitchens that the recipe is often passed down through hands-on practice rather than written instruction. The home-style preparation focuses on straightforward seasoning and hearty servings, mirroring the generous spirit of a Spanish family cook.

With its dense crumb and crisp crust, Pan Candeal Castellano offers a satisfying chew and a subtle, comforting saltiness. The bread's robust texture and mild flavor make it the perfect companion for hearty stews or as a simple base for olive oil and tomatoes. Its presence on the table is a nod to the everyday warmth of Castilian life.

Ingredients

  • 600 gcandeal or strong bread flour
  • 270 mlwater
  • 12 gfresh yeast
  • 12 gfine sea salt

Method

  1. In a large mixing bowl, combine 600 g of candeal or strong bread flour with 12 g of fine sea salt. Crumble 12 g of fresh yeast into 270 ml of lukewarm water, stirring until dissolved. Gradually pour the yeast mixture into the flour, stirring with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead it by folding the dough over itself and pushing it away with the heel of your hand. Continue kneading for about 10 minutes, or until the dough becomes smooth and elastic. It should feel slightly tacky but not sticky.
  3. Place the dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area until it has doubled in size. This should take about 1 to 2 hours, depending on the ambient temperature.
  4. Once risen, gently punch down the dough to release excess gas. Transfer it to a floured surface and shape it into a round loaf by tucking the edges under to form a tight ball. Handle the dough lightly to keep the gas inside, ensuring an open crumb.
  5. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Meanwhile, let the shaped dough rest for about 30 minutes, covered with a cloth, until it slightly puffs up again.
  6. Carefully transfer the dough onto the hot baking stone or sheet. Bake in the preheated oven for about 25 to 30 minutes, or until the crust is a deep golden brown and the base sounds hollow when tapped. Adjust the oven temperature to 220°C (428°F) if needed to prevent over-browning.
  7. Remove the bread from the oven and place it on a wire rack to cool completely. This allows the crumb to set properly, ensuring a perfect texture. Once cooled, slice the bread and serve it with olive oil, tomato, or any desired filling.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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