Home » Bakery » Bread » Puff pull-apart bread/Pan de hojaldre/Pane sfogliato

Puff pull-apart bread/Pan de hojaldre/Pane sfogliato

This is a recipe from a very special book for me: “Pane e roba dolce”- Sorelle Simili

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Biga:

  • 50 g T 45 flour
  • 30 g water
  • 2 g fresh yeast

Mix wel and let rise until doubles.

Dough ingredients:

  • 250 g flour
  • 125 g water
  • 10 g fresh yeast
  • 1 Tbs extra-virgin olive oil
  • 5 g salt
  • biga
  • 30 g extra-virgin olive oil, to brush

Combine all the ingredients and knead to obtain a smooth dough.

1

Shape a 20 cm log, cover and let rise 30 minutes.

2

Flour the table and roll the dough in a 20×50 cm rectangle. Brush with 15 ml oil

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fold the top quarter to the middle

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then the other quarter, to the middle

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and fold again. You’ve got 4 layers.

7

Pinch the edges, flour again and roll a 60×40 cm rectangle.

8

Brush with 15 ml oil

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and roll into a log, starting on the short side

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place seam side down on a baking sheet lined with parchment paper.

Make 2 deep cuts (about 1/3-1/2 of the height of the loaf), leaving un-cutted 3 cm to sides and another 3 cm in the middle.

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Brush with oil and let rise until doubled in bulk.

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Bake for 30-35 minutes at 200°C.

Serve warm.

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