Pan de Corteza Clásico

Name: Pan de Corteza Clásico
Prep time: 15 min
Cook time: 45 min
Total time: 510 min
Yield: 8 servings
Ingredients: 3 taza harina de trigo común más para espolvorear; 1 cdta levadura instantánea; 1.5 cdta sal kosher; 1.5 taza agua tibia aproximadamente 110°F — tibia pero no caliente al tacto

Pan8 h 30 min8 porcionesFácil

Sobre esta receta

Un pan de corteza crujiente de estilo panadería a prueba de errores con una corteza dorada y crujiente y un interior suave y masticable. Hecho con solo cuatro ingredientes simples de la despensa, este método sin amasado hace todo el trabajo por ti durante la noche — perfecto para principiantes y panaderos experimentados. Al hornearlo en una olla holandesa se atrapa vapor para crear esa corteza artesanal característica que esperarías de una panadería profesional.

Instrucciones

1
In a large mixing bowl, whisk together the all-purpose flour, Instant yeast, and kosher salt until evenly combined.
2
Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry all-purpose flour remains. The dough will look rough and messy — that's perfectly normal. Do not knead.
3
Cover the mixing bowl tightly with plastic wrap or a lid and let the dough rest at room temperature for 8 to 18 hours. The dough is ready when it has roughly doubled in size and the surface is dotted with bubbles.
4
About 30 minutes before baking, place your Dutch oven (with its lid) into the oven and preheat to ![450°F]. This step is critical — the screaming-hot Dutch oven is what gives the bread its incredible crust.
5
While the oven preheats, turn the risen dough out onto a well-floured surface. With floured hands, gently fold the edges of the dough toward the center 4–6 times to form a rough ball. Do not overwork it — just bring it together. Flip it seam-side down.
6
Place the dough ball seam-side down onto a large sheet of parchment paper. Lightly dust the top with all-purpose flour and cover loosely with plastic wrap. Let it rest for 20–30 minutes while the oven finishes preheating.
7
Using insulated gloves, carefully remove the hot Dutch oven from the oven and remove the lid. Using the parchment paper as a sling, lower the dough (parchment and all) into the Dutch oven. Score the top of the dough with a sharp knife or bread lame — one or two slashes about ½ inch deep. This controls how the bread expands.
8
Cover with the lid and bake for 30 minutes. The lid traps steam from the dough, which keeps the crust soft long enough for the bread to fully expand.
9
Remove the lid and continue baking for another 15 minutes, until the crust is a deep golden brown. For a darker, crunchier crust, bake an extra 3–5 minutes. The internal temperature should read %[200–210°F] on an meat thermometer.
10
Using the parchment paper, carefully lift the bread out of the Dutch oven and transfer it to a wire rack. Let it cool for at least 30–45 minutes before slicing. Cutting too early releases steam and makes the interior gummy.

Pan de Corteza Clásico

Pan8 h 30 min8 porcionesFácil

Sobre esta receta

Instrucciones

1
In a large mixing bowl, whisk together the all-purpose flour, Instant yeast, and kosher salt until evenly combined.
2
Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry all-purpose flour remains. The dough will look rough and messy — that's perfectly normal. Do not knead.
3
Cover the mixing bowl tightly with plastic wrap or a lid and let the dough rest at room temperature for 8 to 18 hours. The dough is ready when it has roughly doubled in size and the surface is dotted with bubbles.
4
About 30 minutes before baking, place your Dutch oven (with its lid) into the oven and preheat to ![450°F]. This step is critical — the screaming-hot Dutch oven is what gives the bread its incredible crust.
5
While the oven preheats, turn the risen dough out onto a well-floured surface. With floured hands, gently fold the edges of the dough toward the center 4–6 times to form a rough ball. Do not overwork it — just bring it together. Flip it seam-side down.
6
Place the dough ball seam-side down onto a large sheet of parchment paper. Lightly dust the top with all-purpose flour and cover loosely with plastic wrap. Let it rest for 20–30 minutes while the oven finishes preheating.
7
Using insulated gloves, carefully remove the hot Dutch oven from the oven and remove the lid. Using the parchment paper as a sling, lower the dough (parchment and all) into the Dutch oven. Score the top of the dough with a sharp knife or bread lame — one or two slashes about ½ inch deep. This controls how the bread expands.
8
Cover with the lid and bake for 30 minutes. The lid traps steam from the dough, which keeps the crust soft long enough for the bread to fully expand.
9
Remove the lid and continue baking for another 15 minutes, until the crust is a deep golden brown. For a darker, crunchier crust, bake an extra 3–5 minutes. The internal temperature should read %[200–210°F] on an meat thermometer.
10
Using the parchment paper, carefully lift the bread out of the Dutch oven and transfer it to a wire rack. Let it cool for at least 30–45 minutes before slicing. Cutting too early releases steam and makes the interior gummy.