Antequera Molletes (with full preference)




Antequera's pellets are one of my favorite breads. I love your Dutch and toasted crumb, with extra virgin olive oil are a perfect breakfast. Traditional pellets are made with flour, yeast, water and salt. That is why this recipe does not add fats or sugar or milk. The only modification I have allowed is to add whole baker flour, mixed with bakery flour, to increase the contribution of fiber without modifying too much the texture and taste of the molletes.

This recipe requires minimal planning: the day before baking the batters the preference is prepared, which should rest all night cooled.

When grinders are baked and cooled, you can keep them easily frozen in a zip bag. I usually make them between 40 and 50 gr of mass. It is the perfect size for breakfast toast for my children and for the school snack or snack. If the freezes are cut longitudinally when you're going to use them for school, fill them up and wrap them up. When it's time for the recess, they'll be just like facts.


On the ingredients: you will read that I use baker flour. It is a medium-force flour sold on websites like El Amasadero or on large surfaces. It is a flour with less gluten and gives spongy and tender breads. You can replace it with a mixture of 50% flour and normal flour.

The ingredients you need are:

- For the preference:

100 gr of whole baker flour;

120 gr of water;

2 gr of fresh yeast.

- For the mass:

500 gr of baker flour;

350 gr of water;

5 to 10 grams of salt (as you prefer);

3 gr fresh yeast.

One. On the eve, dissolve yeast in the water and mix it with flour in a bowl. It moves well until they don't grow and covers the bowl with a transparent film. Let stand for two hours and keep in the fridge until the next day.

Two. The next day, take out the preferment at least half an hour before you love the molletes.

3o. Slide the yeast into the water and add it to the flour, mixed with the fish and salt. Work with your hands until you get a smooth and even ball or with your Thermomix or Monsieur Cuisine Plus (spill speed or button over a minute and a half). Let the dough rest in a large bowl covered with a transparent film until the dough has doubled its volume.

Four. Cut pieces of dough between 50 and 100 gr each (for the snacks of my children I use them to make them between 40 and 50 gr). Put plenty of flour on the work surface and bowling alleys (both ball shape) and then light them up a bit or leave them directly round. Apply them with your hand, turn them around and flatten them again. Cover them with a clean and dry cloth and let them read an hour in a warm place, without air currents.

Five. Preheat the oven to 200o and go down to 180 when you're going to put the grinders in. Bake for 12 minutes (if small) or 15 minutes (if you have opted for 100 gr) and let cool in a grill.

Hot, with a good extra virgin olive oil are delicious. If you've never made bread, encourage this recipe. For very little money you will have bread for many days and most important, made at home, the size and the flour you want to put. As you see, you have no excuse to try these Antequera batons. Cheer up and tell me what you think. I'll be happy to read you. And if you want more bread recipes, you have more on this blog. You can become an authentic pancake .. Recetas faciles y rápidas

If you want to increase the fiber supply, replace 250 gr of baker flour by whole baker flour. In this case, you will have to increase the amount of water between 50 and 80 gr. The second round of molletes of the photo (those at the bottom) are made this way. There's something else going on, but we're richy of flavor, too.

Pick me up. @eltiovivorojo

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Antequera Molletes (with full preference)

Antequera Molletes (with full preference)

Antequera's pellets are one of my favorite breads. I love your Dutch and toasted crumb, with extra virgin olive oil are a perfect breakfast. Traditional pellet





Antequera Molletes (with full preference)
Antequera Molletes (with full preference)

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