Piñas

Spain - Contestant recipe
AGUILERA_pascual_01.jpg

Josep Pascual Aguilera

Louis lesaffre Cup 2006/2007 candidate (Bread category) Technical collaborator to « Molineria y Panaderia » review.
Pinas_01.jpg
Little Spanish rolls

Pinas are little rolls originally from Castro Urdiales, a Spanish town in Cantabria..

They look rather like the hard Andalucian and Castilian loaves, but they are quite the opposite! Pinas are soft rolls with a very smooth, honeycombed interior.

Ingredients

Dough

Total

%

Flour

3000

3000

100

Water

1600

1600

53

Pressed yeast

50

50

1.7

Salt

60

60

2

Active leaven

450

450

15

Improver

as required.

as required

Preparation of the Pinas

1

Mixer : Spiral

2

Mixing : Not mentioned

3

Dough Temperature : Not mentioned

4

1st fermentation : 10 minutes

5

Dividing and rounding : 70 grams

6

Standing : 20 minutes

7

Shaping : Shape the pinas by flattening one side of the ball more than the other

8

2nd fermentation : 14 hours at 10°C then 1 hour at 28°C

9

Cooking : Deck oven: 16 minutes at 220°C