Molletes de Antequera

Molletes are a small bread/roll typical of southern Spain. This recipe hails from Antequera in the province of Málaga, Andalusia. They tend to be slightly under-baked, as they are designed to be toasted before serving.
They make excellent burger buns, my favorite.

Ingredients

• 600 grams - strong bread flour
• 60 ml - milk
• 7 grams - dry yeast
• 250 ml - water (tepid)
• 40 ml - olive oil
• 10 grams - salt

Preparation

1. Make pre-ferment - mix 100 grams of the flour with the milk & yeast. Mix well, form a ball
2. Put the pre-ferment on a pot of room temperature water, when it rises to the surface, it is ready to use.
3. Mix the pre-ferment & remaining 500 grams of flour with the oil, water & salt, mix well, knead gently for a minute or two.
4. Form a ball and leave to proof in a covered bowl for about 1 hour - should double in size (more or less).
5. Knead gently to knock it down.
6. Separate into 100 gram pieces, form a ball of each piece and flatten on a floured surface
7. Pre-heat oven to 200ºC (390ºF) with a pan of water in the lower part of the oven to keep up the humidity.
8. Bake on floured sheet sheet pan for 15 minutes. Take care not to over cook - they should be pale colored, barely done as they're designed to be toasted.

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