Spain Barra de Pan (Spanish Baguette)
Barra de pan literally translates to “bar of bread,” though these loaves are commonly known by the French term baguette. This bread is one of the most common food sightings in Spain, as it is much loved and widely available. Barra de pan is incredibly easy to make, requiring little more than time and the right resting temperature. The key to making a true barra de pan comes from using a baguette pan, which helps the loaves maintain a true cylindrical shape; without it, the bottom of each loaf is vulnerable to flattening, risking the whole loaf losing its iconic round torpedo shape.
Prep Time
30 minutes
+ 19 hours resting
+ 19 hours resting
Cook Time
40 minutes
Total Time
20 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups (375 g) flour
- 1½ tsp (7.5 ml) salt
- ¼ tsp (1.25 ml) yeast
- 1½ cups (360 ml) warm water
- Olive oil, to grease the pan
- Semolina, to dust the pan
Directions
- In a large bowl, combine the flour, salt, and yeast.
- Gradually add the warm water, stirring with a wooden spoon until a dough is formed.
- Cover the bowl with cling wrap and a towel.
- Store at as close to 70° F (21° C) as possible for around 18 hours. The dough will look wet and bubbly once it has risen.
- Grease the baguette pan with olive oil, then dust it with the semolina flour.
- Wet hands and divide the dough into two equal parts.
- Shape each half into a rope and place on the baguette pan.
- Let the dough rise for at least 1 more hour.
- Preheat the oven to its highest temperature, around 500° F (260° C) or so.
- Once it is preheated, reduce the heat to 400° F (205° C).
- Bake the loaves for about 30 minutes.
- Remove the pan from the oven and take the loaves off of the pan.
- Unless they are already very browned, return them to the oven without the baguette pan for about 10 minutes.
- Remove the loaves from the oven and allow them to cool on wire racks.
- Serve warm.
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