Marraqueta (Chilean crusty bread rolls / pan batido)

Instructions

1. 01

   

   Activate the yeast

   Dissolve the dry yeast and sugar in 100 ml of the measured warm water (at 30-35 °C). Stir briefly and leave for 8-10 minutes until a foam forms on the surface. If the yeast does not foam, it is dead or the water was too hot (above 45 °C kills it) and you will need to start again. This step confirms the yeast is active before adding it to the flour.

2. 02

   

   Knead the dough

   In a large bowl, mix the flour with the salt (do NOT put the salt directly on the yeast — it dehydrates and inhibits it). Add the foamy yeast mixture and the remaining warm water. If using oil or lard, add it now. Mix with a spoon or dough scraper until no dry flour remains. Turn out onto the work surface and knead by hand for 10-12 minutes, stretching and folding the dough with purpose. The dough is ready when it is smooth, elastic and no longer sticks to your hands. Windowpane test: stretch a small piece thin — it should form a translucent film without tearing.

3. 03

   

   First rise (bulk fermentation)

   Shape the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a damp cloth and leave to ferment in a warm spot (24-26 °C) for 1 hour, or until doubled in size. In winter, place the bowl inside a switched-off oven with just the light on (it provides about 28-30 °C). Do not rely on the clock alone — judge by the volume.

4. 04

   

   Shape the marraquetas

   Turn the risen dough out onto a lightly floured surface and gently press out the gas with your palms. Divide into 4 equal portions of about 210 g each. To shape each marraqueta (forming two joined lobes with the central groove): take one portion and flatten it into an elongated rectangle about 20-22 cm long. Fold the long edges towards the centre and seal firmly to build surface tension. With the edge of your hand or a thick wooden dowel, press firmly along the centre lengthways to create the characteristic groove that divides the marraqueta into two joined halves. Place the rolls groove-side down on a floured baking sheet or one lined with parchment.

5. 05

   

   Second rise (proof)

   Cover the shaped rolls with a dry cloth and leave to prove for 40-45 minutes until noticeably increased in volume (not doubled: over-proofed marraquetas will not open well in the oven). Meanwhile, preheat the oven to 230 °C with an empty metal tray on the bottom shelf. The oven must be fully up to temperature before the bread goes in.

6. 06

   

   Bake with steam

   Just before putting the bread in the oven, flip the marraquetas so the groove faces upwards. The groove acts as a natural score line and controls how the bread opens as it expands in the heat. To create steam: carefully pour a glass of hot water into the empty metal tray at the bottom of the oven at the same moment you slide in the baking sheet. The steam in the first 10 minutes keeps the surface moist and extensible, allowing the bread to spring up and the crust to form thin and crisp. Bake for 10 minutes with steam, then a further 15 minutes without steam (briefly open the oven and remove the water tray, or simply let it evaporate) until the rolls are golden and sound hollow when tapped on the base.

7. 07

   

   Cool on a wire rack

   Remove the marraquetas from the oven and transfer to a wire rack so air can circulate underneath. The crisp crust forms and stabilises as the bread cools: leaving them on the tray or covering them allows condensed steam to soften the crust. Wait at least 15-20 minutes before breaking them open. The crackling sound as the marraquetas cool is the sign the crust has formed properly.