The recipe is something like that:
- 400g of flour
- 180g of water
- 2g of yeast
- 7g of salt
Part of the flour and water can be used to prepare a biga or a poolish, let's ignore that to keep it simple.
Kneading everything for 8-10 minutes, which is not too much for this low hydration (45%) will result in a dough that will not pass any gluten test. To develop the gluten, the only way is to roll it down, bend it and roll it down again. For about 20 minutes. Then it rests only for 1h and it's baked.
Kneading could be done in a bread machine; what I really want to do is to develop the gluten in a more efficient way. With so little water, more time will not help as with the kneadless bread recipe. How can this
By the way, this bread is very common in the center of Spain, where is known as pan blanco or pan candeal and it's famous for it's dense crumb.