Pan de Leña (Wood-fired Bread)
Wood-fired Bread, known as "Pan de Leña" in Venezuela, is a traditional bread that is cooked using a wood-fired oven. This method gives the bread a unique smoky flavor and a crispy crust, making it a favorite among locals.
Ingredients
- 5 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 2 cups warm water
- 1 tbsp sugar
- 1 tbsp salt
Instructions
- In a large bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it stand for about 10 minutes until the yeast is foamy.
- Stir the salt and flour into the yeast mixture until the dough comes together.
- Knead the dough on a floured surface until it becomes smooth and elastic, about 10 minutes.
- Place the dough in a well-oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.
- Punch down the dough and divide it into two loaves. Place the loaves on a floured baking sheet, cover with a damp cloth, and let them rise again for about 30 minutes.
- Preheat the wood-fired oven. Once the loaves have risen, place them in the oven and bake for 30-35 minutes until golden brown and the bottom sounds hollow when tapped.
- Remove the loaves from the oven and let them cool on a wire rack before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Wood-fired oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 2g
Supplies
Baking sheet Wood-fired oven
Tools
Mixing bowl Bread knife
Serving suggestions
Serve the wood-fired bread with a drizzle of olive oil and a sprinkle of sea salt for a simple and delicious appetizer.
Tips & tricks
For a richer flavor, you can add a handful of olives or sun-dried tomatoes to the dough before baking.
Cost
$5