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PIÑAS - Spain
Contestant recipe
Josep Pascual Aguilera
Louis lesaffre Cup 2006/2007 candidate (Bread category) Technical collaborator to « Molineria y Panaderia » review.
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 |
Contact :
Josep Pascual Aguilera