Cinthia Nares

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Recipe of Pan de Payes

Pan de Payes

15 mins
50 mins
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It is a pan de payes, easy to make, very cheap the ingredients are easy to find. It is also very tasty.
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4 portions
  • 50 milliliters Water, warm (sourdough)
  • 5 grams yeast, fresh (sourdough)
  • 1 tablespoon sugar, (mother mass)
  • 1 pinch salt, (mother mass)
  • 110 grams flour, (mother mass)
  • 300 milliliters Water, (dough for bread of payes)
  • 20 grams yeast, (dough for bread of payes)
  • 540 grams flour, (dough for bread of payes)
  • 1 teaspoon salt, (dough for bread of payes)
  • 1 teaspoon sugar, (dough for bread of payes)
  • 1 egg, (dough for bread of payes)


In a bowl mix the flour, salt, sugar, yeast and water, make a dough and put it in a bowl with enough water and let the dough rest one day.
To make the bread dough of payes the flour is placed on a table and begins to make like a volcano, with the fingers we leave a center with little flour, since it is ready you add salt, sugar and yeast just around the flour. Already having the volcano ready with the sourdough we made a sponge type which we are going to put in the center of the volcano and with water from the sourdough we started stirring little by little and incorporating more and more water from the sourdough . When there is no more flour we knead our dough until it is elastic. Once this has been done, leave the bone to ferment, let it rest on a fret, put the dough in it and cover it with a bag, leave it for 15-20 minutes until it doubles in size. We fit the oven and preheat it to 200º. Ponchamos the dough, this would be taking out the fret and knead a little. The dough is weighed and divided into 3 equal amounts of 300 grams. It is bulked, flattened a little to give a circular shape, with a spatula we mark some slight stripes on the left and on the right side.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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