Recipe of Favorite Chilean Marraqueta (pan batido o pan francés)

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The ingredients needed to make Chilean Marraqueta (pan batido o pan francés):

1. Make ready 1000 g all purpose flour
2. Get 600 ml cold water
3. Make ready 10 g brown sugar
4. Prepare 25 g salt
5. Get 8 g instant yeast

Steps to make Chilean Marraqueta (pan batido o pan francés):

1. Mix flour, water and sugar in a mixing bowl for 3 minutes with mixer in low setting. Transfer to oiled bowl and cover with film. Let rest overnight (or at least 3 hours).
2. Transfer back into mixing bowl, add yeast and salt. Mix in mixer using dough hook for 20 minutes in low-medium setting. Transfer to oiled bowl and cover with fil. Let rest 2 hours.
3. On a lightly floured surface, knead the dough to remove air bubbles. Transfer to bowl an cover with film. Let rest until dough doubles in size.
4. Repeat 3 or continue to 5.
5. On a floured surface, knead lightly and separate into even numbered (100g) balls and plave on a buttered oven tray or baking sheet. To shape the Marraquetas, put two balls slightly flattened, next and touching each other. Then, divide the dough lengthwise with the handle of a wooden spoon (must be floured to avoid sticking), but without completely cutting the dough. Cover and let rise up to 1 hr.
6. Bake in oven preheated at 200C, for 15 to 20 minutes until golden brown. To get the browning, you must put a tray with boiling water in the oven at the same tim you bake the bread.

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