Breads
Marraqueta
Ingredients
- - 500g (3 3/4 cups) bread flour
- - 10g (2 tsp) salt
- - 7g (2 1/4 tsp) instant yeast
- - 1 tsp sugar
- - 50g (1/3 cup) potato starch
- - 300ml (1 1/4 cups) warm water
Method
- Combine flour, potato starch, salt, sugar and yeast in a bowl.
- Gradually add warm water, mixing and then kneading for 10-12 minutes until smooth and elastic.
- Cover and let rise for 1 hour, or until doubled in size.
- Divide the dough into small portions, shape into ovals, and press a stick down the centre of each to create the traditional split shape.
- Let the shaped loaves rest for 20-25 minutes.
- Preheat the oven to 230°C (450°F). Spray the loaves and the oven interior with water for steam, then bake for 18-20 minutes until deeply golden and crisp.
Introduction: Marraqueta is Bolivia's everyday bread, baked fresh daily and bought still warm from neighbourhood bakeries each morning.
Cultural Background: Marraqueta is Bolivia's everyday bread, baked fresh daily and bought still warm from neighbourhood bakeries each morning. Distinguished by its crisp crust and light, airy crumb, it is the base for countless Bolivian sandwiches and is eaten with almost every meal.
Tips: Steam in the first few minutes of baking is essential for the shatteringly crisp crust marraqueta is known for.
Variations: A smaller, softer version called 'pan de batalla' uses the same dough baked as simple rolls. Vegetarian / Vegan Note Naturally vegan as written.
Storage: Best eaten the day it is baked; store at room temperature in a paper bag, not plastic, for up to 1 day.
Reheating: Refresh in a hot oven at 200°C (400°F) for 5 minutes to restore crispness.
Nutrition: Per roll (approx.): 150 kcal, 5g protein, 1g fat, 30g carbohydrate.
FAQs:
Q: Why isn't my marraqueta as crispy as bakery versions?
A: Home ovens often lack the steam injection of commercial bakery ovens — spraying water generously in the first few minutes helps replicate the effect.