Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three points.
After baking, it puffs up and a large hollow exists in the center; the bread "shell" itself is chewy and slightly sandy in texture. I believe the hollow exists due to the folding. It reminds me a bit of a focaccia-style roll flavor and texture.
I found a recipe a while ago on a site that is no longer active, and have copied it here for comparison. I'm sorry that it's partially in Spanish but I am posting it here as I found it. I did try to make it but it didn't resemble what I was hoping to create.
It had more of a crumb than a "hole" (if that makes sense) but this may be due to my method more than anything. Having mentioned focaccia, I was thinking of reviewing the process and recipes for this style of bread and combining the two so maybe this is the trick.
Could someone more knowledgeable in bread making review this recipe and see if I'm on track? Could this recipe create what I've described provided I adjusted my technique?
Here is the recipe. Note that this is not the wheat version that we prefer. I'm concerned that a wheat version would be even heavier if not done correctly.
PAN DE TRES PUNTAS
1 lb flour 1/4 C + 1 t sugar 3/4 t salt 2 packets active dry yeast 1 C water
2 Kilos de Harina sin preparar 1/2 taza de azúcar 1 y 1/2 cucharadita de sal 70 grs. de levadura fresca 2 tazas de agua
- En 2 tazas de agua tibia disolver la levadura con una cucharadita de azúcar. Dejar fermentar en un sitio tibio por una hora.
- Agregar el resto de la harina hasta conseguir una masa que desprenda de las manos y la mesa. Dejar reposar por 1/2 hora en un lugar tibio y cubierta por un plastico.
- Aceitar la mesa de trabajo y comenzar a tomar pedazos de masa. Hacer bolitas de mas o menos 50m gramos.
- Sobre latas aceitadas darles la forma de 3 puntas y dejar levar por 1/2 hora mas.
- LLevar al horno de panaderia por 10 minutos con calor fuerte