This Week's Bread: Pan De Muerto (Second Try)
Okay, this looks ridiculous, but not nearly as ridiculous as my first attempt (which, frankly, looked like "breast loaf"). Not to mention the dough was so wet, the insides were raw while the outsides were this side of burned.
While this worked better, I still don't know how to make the decorations stay where they're supposed to instead of sliding off. The instructions of using an egg wash to attach the decorations didn't seem to fasten the dough well enough.
But the bread itself is very good, slightly sweet in that pan dulce way, and will be a good way to get back into making my own bread again. So I consider it a success. If not a total success
# Pan de Muerto (Remake)
Tasting History with Max Miller
4.0 loaves
500.0 grams of bread flour
14.0 grams dried yeast
2.0 whole eggs
5.0 whole yolks
130.0 grams sugar
113.0 grams butter
113.0 grams lard
2.0 tbsp orange blossom water
2.0 tsp orange zest
1.0 tsp anise seeds
1.0 tsp salt
1.0 whole egg (for decorations)
1 - Make a starter by mixing the dried yeast with 1/2 cup (120ml) lukewarm water and a half cup (60g) of the bread flour.
2 - Whisk together, cover and let sit for 30 minutes.
3 - Make the anise mixture by mixing the anise seeds with 90ml water and set it over a medium heat and simmer for 2 minutes.
4 - Strain out the seeds and let the water cool.
5 - Once the starter is ready, add it to the remaining flour along with the salt, sugar, orange zest, orange blossom water, cooled anise water, 2 eggs and 5 yolks.
6 - Mix together with the paddle of a stand mixer on low until combined
7 - Switch to a dough hook and knead on high for 10-12 minutes or until the dough comes away from the sides of the bowl.
8 - Reduce speed to low and add in the butter and/or lard 3 tablespoons at a time, fully incorporating it before adding more.
9 - Once fully incorporated, knead on medium high for 10 more minutes or until the dough has become nice and smooth.
10 - Set the dough in a lightly greased container, cover, and let it sit for 2 hours or until it's doubled in size.
11 - Turn it out onto a lightly greased surface, fold it over on itself, and return it to the container, covered, and let it rise in the refrigerator for 6-12 hours.
12 - Remove the dough and let it return to room temperature (about 1 hour)
13 - Remove 300g of dough for the decoration and divide the remaining dough into 4 equal pieces (this can also be 2 large loaves or 8 small loaves).
14 - Shape the large pieces into balls and place on a lined baking sheet, firmly pressing them down to create a flat top.
15 - Divide the 300g of dough into 4 pieces. Each piece should be made into a small ball about an inch across and the rest should be rolled into a rope about twice the length of the main loaves.
16 - Divide the "rope" into 4 pieces, shaping the middle to be slightly thinner than the ends to give the appearance of a bone.
17 - Whisk the remaining egg with a tablespoon of water and brush the mixture onto one side of each of the bones and ball to act as glue.
18 - Set 4 bones on each loaf in cross pattern then stick the dough ball on top pressing it down firmly.
19 - Cover the loaves and allow to rise for 90 minutes or until doubled in size.
20 - Brush the risen loaves with the remaining egg wash and bake at 350°F for 20 minutes.
21 - Remove from the oven and let cool completely.
22 - Whisk together 1 tablespoons of flour into 1/2 cup of water and set over low heat, stirring until it becomes a paste.
23 - Let it cool, stirring continuously, then brush it on the cooled loaves and dust with plenty of sugar.
24 - Wait 5 minutes, and dust with more sugar.
