Morales bread uses a 500-year-old Andalusian technique where dough ferments in buried clay pots for natural temperature control.
Morales Bread
Dive into the delightful world of Morales Bread, a nod to the time-honored techniques of artisanal baking! This recipe features a beautifully chewy crust and a moist interior, thanks to its unique 100% hydration dough and a touch of sea salt for that extra flavor boost. Get ready to impress your friends and family with a loaf that’s as delicious as it is impressive!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- Levadura fresca: 3-5 g dependiendo temperatura ambiente (0.11 oz)
- Harina de fuerza: 475 g (3.8 cup)
- Harina integral: 25 g (0.2 cup)
🧂Spices & Seasonings(1)
- Sal: 11 g (0.39 oz)
📦Other(2)
- Agua final: 85 g (3 oz)
- Agua inicial: 415 g (14.6 oz)
👨🍳 Instructions
- 1
In the bowl of the mixer, combine the flour and most of the cold water. Mix slowly for a few seconds and then at high speed for 4-5 minutes until the dough develops and climbs the attachment.
- 2
Add half of the reserved water and the salt. Mix slowly and then at high speed until it is wrapped again.
- 3
Finally, pour in the remaining water and the yeast, and mix until the dough climbs the attachment again, taking about 10 minutes in total.
- 4
Moisten a bowl, place the dough inside, and give it a few folds with wet hands. Let it ferment for 3-4 hours at room temperature.
- 5
After fermentation, flour the table generously, turn the dough out, flour the top, and press it down with your fingers. Make a central hole and place it directly in the oven at the bottom, at maximum heat for about 25 minutes.
💡 Pro Tips
- ✓Mix at high speed for exactly 4-5 minutes in the first stage because this develops the gluten network to optimal strength - the dough 'climbing the attachment' indicates proper gluten formation and elasticity.technique4-5 minutes
- ✓Add water in stages (most, then half reserved, then remaining) to control gluten development and prevent overmixing, which would break down the protein structure and create a dense crumb.technique
- ✓Ferment for 3-4 hours at room temperature (68-72°F) because this slow fermentation develops complex flavors through enzymatic action and creates the characteristic open crumb structure.timing3-4 hours at 68-72°F
- ✓Place the shaped dough directly on the oven floor at maximum heat (500°F+) to create intense bottom heat that generates steam from residual moisture, producing the traditional crispy crust and oven spring.equipment500°F+ maximum heat
- ✓Use wet hands when folding the dough during fermentation to prevent sticking while maintaining surface tension - dry hands would tear the delicate gluten structure you've developed.technique
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Morales bread uses a 500-year-old Andalusian technique where dough ferments in buried clay pots for natural temperature control.
Morales Bread
Dive into the delightful world of Morales Bread, a nod to the time-honored techniques of artisanal baking! This recipe features a beautifully chewy crust and a moist interior, thanks to its unique 100% hydration dough and a touch of sea salt for that extra flavor boost. Get ready to impress your friends and family with a loaf that’s as delicious as it is impressive!
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- Levadura fresca: 3-5 g dependiendo temperatura ambiente (0.11 oz)
- Harina de fuerza: 475 g (3.8 cup)
- Harina integral: 25 g (0.2 cup)
🧂Spices & Seasonings(1)
- Sal: 11 g (0.39 oz)
📦Other(2)
- Agua final: 85 g (3 oz)
- Agua inicial: 415 g (14.6 oz)
👨🍳 Instructions
- 1
In the bowl of the mixer, combine the flour and most of the cold water. Mix slowly for a few seconds and then at high speed for 4-5 minutes until the dough develops and climbs the attachment.
- 2
Add half of the reserved water and the salt. Mix slowly and then at high speed until it is wrapped again.
- 3
Finally, pour in the remaining water and the yeast, and mix until the dough climbs the attachment again, taking about 10 minutes in total.
- 4
Moisten a bowl, place the dough inside, and give it a few folds with wet hands. Let it ferment for 3-4 hours at room temperature.
- 5
After fermentation, flour the table generously, turn the dough out, flour the top, and press it down with your fingers. Make a central hole and place it directly in the oven at the bottom, at maximum heat for about 25 minutes.
💡 Pro Tips
- ✓Mix at high speed for exactly 4-5 minutes in the first stage because this develops the gluten network to optimal strength - the dough 'climbing the attachment' indicates proper gluten formation and elasticity.technique4-5 minutes
- ✓Add water in stages (most, then half reserved, then remaining) to control gluten development and prevent overmixing, which would break down the protein structure and create a dense crumb.technique
- ✓Ferment for 3-4 hours at room temperature (68-72°F) because this slow fermentation develops complex flavors through enzymatic action and creates the characteristic open crumb structure.timing3-4 hours at 68-72°F
- ✓Place the shaped dough directly on the oven floor at maximum heat (500°F+) to create intense bottom heat that generates steam from residual moisture, producing the traditional crispy crust and oven spring.equipment500°F+ maximum heat
- ✓Use wet hands when folding the dough during fermentation to prevent sticking while maintaining surface tension - dry hands would tear the delicate gluten structure you've developed.technique