Chilean Marraqueta bread (pan batido o pan francés). Transfer to oiled bowl and cover with film. Transfer back into mixing bowl, add yeast and salt. Transfer to oiled bowl and cover with fil.

Marraquetas (also known as pan chileno, pan frances, and pan batido) are crusty rolls made with flour, water, yeast, and salt, similar to French bread. Marraquetas are known for their distinctive shape which allows them to be easily divided into four parts. Put the Marraquetas in the oven over the stone, leaving the parchment paper. You can cook Chilean Marraqueta bread (pan batido o pan francés) using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chilean Marraqueta bread (pan batido o pan francés)

It's 1000 g of all purpose flour.
It's 600 ml of cold water.
Prepare 10 g of brown sugar.
You need 25 g of salt.
It's 8 g of instant yeast.

Sprinkle the loaves of bread and the oven walls with water slightly. Marraqueta (also known as pan batido and pan francés) is the most popular bread in Chile, a staple food that is often consumed three times a day. It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust.

Chilean Marraqueta bread (pan batido o pan francés) step by step

Mix flour, water and sugar in a mixing bowl for 3 minutes with mixer in low setting. Transfer to oiled bowl and cover with film. Let rest overnight (or at least 3 hours)..
Transfer back into mixing bowl, add yeast and salt. Mix in mixer using dough hook for 20 minutes in low-medium setting. Transfer to oiled bowl and cover with fil. Let rest 2 hours..
On a lightly floured surface, knead the dough to remove air bubbles. Transfer to bowl an cover with film. Let rest until dough doubles in size..
Repeat 3 or continue to 5..
On a floured surface, knead lightly and separate into even numbered (100g) balls and plave on a buttered oven tray or baking sheet. To shape the Marraquetas, put two balls slightly flattened, next and touching each other. Then, divide the dough lengthwise with the handle of a wooden spoon (must be floured to avoid sticking), but without completely cutting the dough. Cover and let rise up to 1 hr..
Bake in oven preheated at 200C, for 15 to 20 minutes until golden brown. To get the browning, you must put a tray with boiling water in the oven at the same tim you bake the bread..

Marraquetas (also known as pan chileno, pan frances, and pan batido) are crusty rolls made with flour, water, yeast and salt, similar to French bread. Marraquetas Chilean Bread or Pan Francés (French rolls) or Pan Batido (whipped bread) is the most classic Chilean bread. In Bolivia, the bread is called pan de batalla (battle. In Chile, marraqueta is also called pan batido (whipped bread) or pan francés (French bread) depending on the region. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls , baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be.