evedovelli
Cookbooks
Main variation
Clone 0
Translated from Portuguese (Brazil)
Square bread
Square bread
Square bread
Author:
Estevan Vedovelli

Yield:

 bread

Times:

Sponge
Prep time: 2 minutes; Rest time: 30 minutes; Total time: 32 minutes
Pasta
Prep time: 23 minutes; Rest time: 1 hour and 20 minutes; Cook time: 50 minutes; Total time: 2 hours and 33 minutes

What to expect...

Texture:

Light and airy, with a thin shell.

Ease:

Perfect for: Breakfast, Appetizer, Starter, Lunch, Snack, Happy hour, Dinner.

  • Preparation method
  • Sponge
    Total time: 32 minutes
  • 1. Mix the yeast into the water;
    Water (48 Grams) Dry Yeast (6 Grams)
    Prep time: 1 minute; Total time: 1 minute
  • 2. Mix in the flour and leave to rest until it has tripled in size.
    Wheat Flour (48 Grams)
    Prep time: 1 minute; Rest time: 30 minutes; Total time: 31 minutes
  • Pasta
    Total time: 2 hours and 33 minutes
  • 1. Mix all the ingredients together and leave to rest while the sponge grows;
    Wheat Flour (600 Grams) Water (386 Grams) Salt (10 Grams)
    Prep time: 5 minutes; Rest time: 30 minutes; Total time: 35 minutes
  • 2. Add the sponge and knead until it forms a veil;
    Prep time: 10 minutes; Total time: 10 minutes
  • 3. Transfer to a plate and, with a wet hand, stretch out the ends and fold in half. After repeating this all around, with both wet hands, make a ball with the dough and let it rest on the plate;
    Prep time: 2 minutes; Rest time: 15 minutes; Total time: 17 minutes
  • 4. With wet hands, stretch the dough up the center and fold over one side, then lift and fold over the other side. Turn 90º and repeat. Leave to rest;
    Prep time: 1 minute; Rest time: 15 minutes; Total time: 16 minutes
  • 5. Turn the oven on to 220°C, bottom and top heat, and no convection. Grease the rectangular loaf pan;
    Prep time: 1 minute; Total time: 1 minute
    Temperature: 220
    ºF
  • 6. Repeat the procedure of stretching and folding the dough;
    Prep time: 1 minute; Rest time: 15 minutes; Total time: 16 minutes
  • 7. Pour the dough onto a floured surface and roll it out to about the length of the mold. Create some tension on the surface as you roll the dough. Transfer to the tin and leave to rest for 5 minutes while the oven heats up;
    Prep time: 2 minutes; Rest time: 5 minutes; Total time: 7 minutes
  • 8. Cut a slit in the bread. Sprinkle water over it, close the pan and put it in the oven;
    Prep time: 1 minute; Cook time: 50 minutes; Total time: 51 minutes
    Temperature: 220
    ºF
General Notes:

Do not open the pan while the bread is baking. As soon as it touches the lid, it can stick. When it bakes, it will come off. Next time, try raising the temperature to 260°C and baking for less time. Also try to increase the size a little. 1.1 kg before baking to get 1 kg at the end.

Created on 09/29/2020.
Last updated on 08/23/2025.

Author's rating:

Overall rating:

    • (0)
Comments