Traditional baker's coke
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, garnished with pine nuts and sugar on top and sprinkled with anise when it came out. from the oven. Simple and very effective.
These cocas were used when the ovens were Moorish or revolving to settle and warm 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 custom of watering cocas with anise was born, 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 fermentation:
- 30 g of strong flour
- 30g of water
- 1 g dry baker's yeast (3 g fresh yeast)
Coca dough:
- The previous preference
- 140 g of strong flour
- 100 g of regular supermarket wheat flour
- 20 g of wheat semolina (optional)
- 1 g dry baker's yeast (3 g fresh yeast)
- 150g of water
- 1.3g salt
- 20 g of virgin olive oil
Finish:
- pine nuts to taste
- Sugar to taste
- A good dash of anise
ELABORATION
PRIOR FERMENT
- Mix the ferment ingredients in a bowl , without kneading, the night before. Cover and leave overnight at room temperature. If you make the ferment in the summer you'll probably be fine with half of that yeast.
- Likewise, put the pine nuts you are going to use in a bowl with water. This is a piece of advice from Xavier Barriga so that they don't burn when cooking the cocas.
COCA DOUGH
- Put all the ingredients except the ferment, the oil and the salt in the bowl of a mixer robot . Mix at low speed, cover and let stand for 30 minutes of autolysis (it 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 fine and elastic dough, which will be quite sticky, it is normal.
- Make a ball with the dough and put it in a greased bowl. Cover and let it double in volume.
- Turn the sourdough out onto the abundantly floured worktop, fold lengthwise into three parts, like letter paper, flatten very slightly with your fingers, and transfer the dough to a baking sheet.
- Stretch a little by inserting your fingers underneath to form a coca one finger thick.
- Cover and let it ferment again. Meanwhile, heat the oven to at least 240°, even more if your oven arrives.
- When the coca is grown, brush generously with olive oil. Sprinkle the pine nuts first and then the sugar.
- Transfer the paper to a baking tray ( the perforated ones are ideal for a quick and effective cooking of the dough) and cook the coca for 15 minutes without air. Then lower the temperature to 200° and cook another 5 minutes to finish browning and drying the coca, better with convection air.
- Fill a kitchen bottle with the anise and generously spray 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 right away.
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