Ingredients:
450g plain (all-purpose) flour
450g bread flour
1 tbsp brown sugar
650ml cold water
1 ½ tsp instant yeast
2 ½ tsp salt
vegetable oil spray
Method:
Combine the flour, salt, brown sugar, and yeast in the mixer, bread machine, or mixer bowl. Add water and mix until the ingredients come together as a ball of dough. Turn out onto a floured work surface and knead vigorously for 10 minutes.
Place in a clean bowl, drizzle with vegetable oil, cover the bowl, set aside to rise for 30 minutes. Knock back then knead gently, shape into a ball, cover and set aside to prove for 90 minutes or more, or until doubled in size.
After this time, knock the dough back then divide into six equal portions and shape each into a balls. Sprinkle lightly with vegetable oil, transfer each into a large Ziploc bag, then set aside to prove for 30 minutes.
Prepare two baking trays, cover them with parchment paper, spray them with vegetable oil, and coat them with semolina or cornmeal.
To shape the Maraquetas, form a ball and stretch gently by hand, trying to make an oblong shape. Make a cross with a wooden or metal rod (the handle of a wooden spoon works, well). Then spray them with vegetable oil and place them on the prepared baking tray. Cover loosely with a cloth and set aside to prove for 15 minutes. If desired, at this point you can refrigerate over-night. If refrigerating, remove from the refrigerator to warm to room temperature for at least an hour.
Pre-heat the oven to 220C, with a pizza stone inside. Place an empty roasting tin on the oven floor. Add 1 cup of hot water to the roasting tin. Once the oven and pizza stone are hot place the Marraquetas (still on the baking tray) in the oven over the stone, leaving the parchment paper.
Lightly prinkle the loaves of bread and the oven walls with water. Allow to cook for 1 minute then reduce the oven temperature to 200C. Bake for 12 minutes then rotate the baking tray. Continue baking for 10 minutes or until well browned. Turn off the oven and set leave the breads in there for 5-10 minutes more, until they look dark and cannot stand another minute in the oven.
Remove, transfer to a wire rack and allow to cool for at least 30 minutes.
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