Traditional baker's coke
The coca de forner or baker is a flat and elongated bread very typical in Catalonia that was originally prepared with unenriched bread dough, painted with olive oil, decorated with pine nuts and sugar on top and sprinkled with aniseed on leaving. from the oven. Simple and very effective.
These cocas were used when the ovens were Moorish or rotating to settle and temper the oven, in addition to generating steam for the subsequent baking of the bread. The very high temperature left the coca very crunchy on the outside and caramelized by the sugar, but tender on the inside due to the speed of cooking.
All of the above is told much better than me and from my own experience, which I don't have, Jordi Mercadé here . As he says, it is not known how the habit of watering cocas with anise arose, but we all agree that it is a great invention.
It is therefore a very simple dough that contains all the wisdom of baking. Heavens, how cheesy I get, it must be the anise... Let's go with it.
INGREDIENTS
Previous ferment:
- 30 g of flour of force
- 30g of water
- 1 g dry baker's yeast (3 g fresh yeast)
Coke dough:
- The previous preferment
- 140 g of flour
- 100 g regular supermarket wheat flour
- 20 g wheat semolina (optional)
- 1 g dry baker's yeast (3 g fresh yeast)
- 150g of water
- 1.3g of salt
- 20 g of virgin olive oil
Finish:
- pine nuts to taste
- Sugar to taste
- A good splash of anise
ELABORATION
PRE-FERMENT
- Mix the ferment ingredients in a bowl , without kneading, the night before. Cover and leave overnight at room temperature. If you prepare the ferment in summer, you will probably do with half that yeast.
- Also put the pine nuts that you are going to use in a bowl with water. This is a piece of advice from Xavier Barriga so that the cocas do not burn when cooking.
COCA MASS
- Put in the bowl of a robot kneader all the ingredients except the ferment, the oil and the salt. Mix at low speed, cover and let rest for 30 minutes of autolysis (facilitates subsequent kneading).
- After resting, add the previous ferment, the oil and the salt.
- Now start kneading in cycles of 1-2 minutes followed by rests of 10 minutes, until you get a thin and elastic dough, which will be quite sticky, this is normal.
- Make a ball with the dough and put it in a greased container. Cover and let it double the volume.
- Turn the fermented dough on the abundantly floured counter, fold it lengthwise into three parts, like letter paper, flatten very slightly with your fingers and transfer the dough to baking paper.
- Stretch a little by inserting your fingers underneath until you form a finger-thick pancake.
- Cover and let it ferment again. Meanwhile, put the oven to heat to 240° at least, more even if your oven reaches.
- When the coca is grown, paint generously with olive oil. Sprinkle the pine nuts first and then the sugar.
- Transfer the paper to an oven tray ( the perforated ones are ideal for quick and effective cooking of the dough) and cook the coca for 15 minutes without air. Then lower the temperature to 200° and cook for another 5 minutes to finish browning and drying the coca, better with convection air.
- Load a kitchen bottle with the aniseed and generously sprinkle the coca as it comes out of the oven. Let cool on a rack, it will be ready to eat right away because being so thin it cools down quickly.
Well, there you have the recipe for coca de forner , so satisfying that you will repeat and repeat. Word of amateur forner .
Comments
Claudia said:
Hola Gema, no hace falta que pongas nada, a falta de la sémola de trigo. Un saludo!!
Claudia said:
Verdad que sí, Gloria? Por algo es un clásico, un saludo!
Gema said:
Me encanta esta coca! Una pregunta: si no tenemos sémola de trigo duro, ponemos la cantidad equivalente de harina normal o no ponemos nada?
Gloria Vázquez said:
Tan sencilla y tan rica, una de mis preferidas. Gracias