Pan de Barra
Learn how to make pan de barra, a classic Spanish baguette with a crisp crust and soft, airy interior, perfect for sandwiches or dipping into olive oil.
Marthinus StrydomThe Story
Pan de barra, often referred to as the Spanish baguette, is a staple in Spanish cuisine, with origins deeply tied to the introduction of French bread-making techniques in Spain during the 19th century. The influence of the French baguette became prominent as trade and cultural exchanges between Spain and France flourished. However, the Spanish adapted the recipe to suit their own culinary traditions and climate. Unlike its French counterpart, pan de barra is slightly shorter, often less crusty, and designed to complement the bold flavors of Spanish dishes like jamón ibérico, tortilla española, or a hearty gazpacho.
Over time, pan de barra became a ubiquitous feature in Spanish households, served at every meal and loved for its versatility. Bakers across Spain refined the recipe to reflect local tastes and resources, incorporating unique techniques like extended fermentation or the use of olive oil for a softer crumb. Today, it is celebrated not just as a bread but as a cultural symbol, evoking the simplicity and richness of Spain's culinary heritage.
More about Spain
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
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Ingredients
Method
- Place the flour, dry yeast, salt and sugar in a bowl and mix.
- Make a well in the middle and pour warm water and olive oil into it.
- Mix the ingredients until you incorporate all the flour from the sides of the bowl, then transfer the dough onto a flour-dusted worksurface.
- Knead the dough until it’s pliable and soft, which should take 10–15 minutes. Because the dough is not too sticky, you can easily knead it by hand, but a kitchen robot will do the job faster and easier, in just 5–10 minutes.
- Place the dough back into the bowl and cover it with a shower cap or a damp cloth.
- Put the bowl in a warm spot in the kitchen and let the dough rise to double its volume, which should take about an hour.
- Turn over the dough on a floured worksurface and halve it.
- Roll each half into a long rectangle and fold it, length-wise, into two long loaves.
- Transfer them onto a baking tray lined with parchment paper and cover them with cling film.
- Leave them to prove for a further 30-60 minutes.
- Preheat the oven to 200°C.
- Boil water in a pan and pour it into a fireproof dish.
- Remove the cling film and cut 3–5 slanting parallel lines into the loaves using a razor or sharp knife.
- Place the baking tray into the oven, and the dish with boiling water underneath.
- Bake the loaves for 20–25 minutes, but carefully remove the dish with boiling water from the oven after 15 minutes.
FOR STEAM OVENS
- Preheat oven to 210c
- Bake for 10 min at 200c with 70% steam - fan 1
- Bake for 6 min at 200c with 0% steam - fan 1
