Pan Bembo – Bembo Bread

En teoría un pan de molde es cualquier masa de pan metida en un molde. Pero las marcas comerciales tienen tanto poder y sus campañas de marketing son tan efectivas que cuando nos hablan de pan de molde, indefectiblemente pensamos en una marca en concreto. No es que este pan me alucine, más bien todo lo contrario, pero reconozco que para preparar ciertos bocatas es ideal. Y si tienes niños en casa, ya ni te cuento.

La miga del Pan Bembo

La miga del Pan Bembo

Explico esto al hilo de una anécdota que me explicó una amiga panarra. Habituada a manejarse entre masas madres y panes rústicos, su hija le pidió que cambiara de registro y que le preparara un pan de molde. Así que lo que hizo fue poner una masa de pan normal en un molde, y hornearla. Su hija le dijo que aquello no era pan de molde, que no era igual que el que anuncian Messi y Punset.

Pan Bembo

Pan Bembo

A esta amiga -ella ya sabe quien es-, y por supuesto a su hija, les dedico la fórmula de pan tierno, esponjoso, blando, ligero, con alveolatura regular, de sabor neutro, que nos permite combinar tanto con dulce como con salado. Y es que para dar la satisfacción a un hijo, uno hace lo que sea.

Ingredientes:

450 gr de harina (en este caso he mezclado 375 gr de harina blanca panadera de trigo y 75 gr de trigo integral, pero puedes poner 450 de harina blanca)

240 ml de agua o leche tibia, o una mezcla de ambos.

8 gr de sal

40 gr de miel, azúcar o miel de caña.

40 gr de aceite vegetal, margarina o mantequilla fundida

5 gr de levadura seca instantánea o 15 gramos de levadura fresca

Timing: Amasado (10 min). Fermentación (1h15min). Formado (5 min). Fermentación (1h15min). Horneado (37 min).

En esta ocasión, no vamos a preparar ni prefermento ni vamos a emplear la técnica del water-roux. Vamos a ir al grano. Por un lado mezclamos la sal con las harinas, y por el otro, el agua con la levadura, la miel y el aceite, la margarina o la mantequilla fundida. Unimos la mezcla húmeda con la seca, y amasamos hasta obtener una masa lisa y fina. Podemos hacer este proceso a mano o bien con una máquina. Si vemos que la masa se tiende a enganchar, dejamos reposar y seguimos amasando al rato.

Una vez que la masa está bien lisa, formamos una bola y la metemos en un BOWL BIEN GRANDE que taparemos con plástico. Dejaremos fermentar 1 hora y 15 minutos.

Al cabo de ese tiempo levantaremos el plástico y gritaremos: ¡¡¡WALAAAAAAAAAA!!! No os asustéis. Por eso comentaba que es importante que pongáis la masa en un bowl muy grande. La miel y la levadura se llevan bien, ya sabéis.

Volcamos la masa en la mesa con una fina capa de harina, le quitamos el gas, y formamos un barrote. Lo introducimos en un molde engrasado con aceite, con la costura en la parte de abajo. Acomodamos bien la masa en el molde, dándole unos puñetazos suaves para eliminar cualquier burbuja de gas grande. Dejamos fermentar de nuevo alrededor entre 1 hora y 1 hora y 15 minutos.

Precalentamos el horno a 240C. Metemos el molde en el horno y bajamos la temperatura a 190C. Dejamos cocer el pan 37 minutos. A los 10-15 minutos es conveniente tapar el pan con papel de aluminio, para conseguir un color uniforme.

Se desmolda el pan y se deja reposar en una rejilla varias horas. Para su conservación os recomiendo que guardéis el pan dentro de una bolsa de plástico. Si es de las de ese pan que anuncian Messi y Punset, mucho mejor.

¡Salud!

ENGLISH VERSION

In Spain we call “Pan de molde” to the Pullman Loaf or Sandwich Loaf they make in UK or US or Pain de Mie they call in France. Basically a “Pan de molde” is any kind of bread dough inside a tin. But commercial brands have so much power and their marketing plans are so efective that when everyone talks us about “Pan de molde” we think inevitabely in a concrete brand, that one of the white bear. This kind of bread doesn’t really turn me on, but I think that Pullman Loaf is ideal to prepare some kind of sandwiches, and it is the kind of bread that children enjoy more.

I explain this because a friend of mine told me that her daughter ask her to eat a Pullman Loaf. They usually baked sourdough bread and another rustic pieces at home, but the girl wanted to eat the same bread as their friends in the school. So she put a regular bread dough into a tin and baked it. But the daughter said this wasn’t the same bread that you can buy in the department stores.

This is a recipe for this friend and her daughter. This is a soft, spongy and tender bread, with neutral flavor, that you can combine with any kind of ingredient, sweet or salty. If you want to make your son happy, you do whatever.

Ingredients:

450 gr of flour (this time I’ve mixed 375 gr of bread flour and 75 gr of whole wheat flour)

240 ml of water, milk, or mix half and half.

8 gr of salt

40 gr of honey, or sugar, or molasses.

40 gr of vegatable oil, melted margarine or melted butter

5 gr of instant dry yeast or 15 gr of fresh yeast.

 

Timing: Knead (10 min). Fermentation (1h15min). Shaping (1 min). Fermentation (1h15min). Baking (37 min).

We’re not going to prepare a preferment or water-roux this time. We’re going to the point directly. We mix salt and flours in one bowl. In another bowl we mix water or milk with yeast, honey and oil, melted margarine or melted butter. We mix it all, and we knead until we get a smooth and silky dough. We can do this process with our hands or we can use a mixer. If we see that the dough tends to be a little bit sticky, we can rest some minutes and knead again until the dough is ready to ferment.

Shape a ball and put it into a BIG BOWL. Cover with plastic and let it rest 1 hour and 15 min.

Then unwrap the bowl and shout: WALAAAAAAAAAA!!! Don’t be afraid. This is why I told you to use a big bowl. You know that honey and yeast match well.

Transfer the dough to your table, using a little quantity of flou. Degas and shape a batard. Put it into a greased mold, with the seam in the bottom. Arrange the dough, and fist a little bit to remove any big bubble. Let it rest again between 1 hour and 1 hour and 15 min.

Preheat your oven at 240C. Put the mold into the oven and reduce heat at 190C. Let it bake 37 minutes. At 10-15 minutes cover the loaf with aluminium foil, so you’ll get an uniform colour. Unmold and let it rest over the cooling rack some hours. If you want to keep this loaf tender and spongy, put it into a plastic bag of any brand of industrial bread. :-)

Cheers!

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8 responses to “Pan Bembo – Bembo Bread”

  1. georgiagilmour says :

    Tried this bread twice with increased amount of wholewheat flour, mixed milk+water, and sugar instead of honey (ran out of it…)! Each time it rose perfectly and tastes superb! I guess I finally can say I’ve found this basic bread recipe!

    • abelsierra says :

      I’m happy that you have found it. It took me almost two years to get the result I wanted. I want to share a secret with you. You can use the same dough to prepare Burger buns or Hot Dog buns. :-) Now tell me, what’s your favorite recipe in your blog? What would you suggest me to prepare? Have a nice day from sunny Barcelona.

      • georgiagilmour says :

        Abel, hi, I had some problems opening wordpress blogs (including mine!) but now I can finally answer you. I would try khachapuri which is a Caucasian reply to pizza =) You need a rubbery cheese for that though, like Greek haloumi, for example. The one that is not hard but like fibre that you can tear apart. I’ve tried lots of recipes of this pie but this one is great – http://hepibooka.wordpress.com/2012/10/23/khachapuri-im-addicted/ Also you can use the same dough for pizza or bread =) I’ve tried the conrtary – used Lagana (Greek) bread recipe to make pizza recently! =) Good luck and tell me if you need any help with that!

      • abelsierra says :

        Thank you very much! Have a nice baking day.

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