Argentina Rustic Bread - Pan de Pueblo
250 ml auga (water)
25 grams levadura (cake fresh yeast) (or 1 packet active dry yeast - 2 1/4 tsp)
12 grams mantequilla (butter) (melted)
12 grams clara huevo (clear egg - egg white)
12 grams sal (table salt)
12 grams azucar (white granulated sugar)
500 grams Harina fuerte (Strong flour - bread flour)
Mix yeast into water in measuring cup and allow to proof.
Add yeast to a mixing bowl.
Add melted butter to mixing bowl.
Add egg white to mixing bowl.
Add salt to mixing bowl.
Add sugar to mixing bowl.
Add bread flour to mixing bowl.
Stir ingredients until well mixed.
Place bowl on mixer and knead with dough hook for 5 minutes on low speed.
Shape dough into ball, place on a plate in a warm place and allow to triple in size, about 2 hours.
Punch dough down. Place back in mixing bowl and knead on mixer with dough hook for 5 more minutes.
Shape dough into a ball. Divide dough in half.
Shape each dough half into a ball, score top with a knife about 5mm deep.
Place dough on baking sheets and allow to rise and triple in size, about 1 hour.
Bake in a pre-heated 210-C oven for 20 minutes, then reduce heat to 180-C and bake for 10 more minutes.
Remove from oven and cool on a rack.
Source: Youtube video.