Mollete de Antequera

Themollete de Antequerais a typical bread ofAndalusia,Spain, that has a seal of protectionIGP. There are a multitude of breads under the same name "mollete" in Andalusia,ExtremaduraandAmerica. But themollete de Antequerais characterized by a white and flouredcrust, and a soft crumb that easily crumbles, the result of a hydrated and lightly kneaded dough and a slow baking. Themollete de Antequerais one of the typical breads of Andalusia, the main feature of theAndalusian breakfastand is served either with olive oil, tomato, andjamón serranoor withmanteca colorá.
It was certified as aProtected Geographical Indicationby theEuropean Unionon November 10, 2020.
The first mention of mollete is already in theDiccionario latino-españolof 1492, in which it is defined byNebrijaas: "any bread that is spongy and muelle ('tender')".InLatin,panis tenellusmeans 'tender bread', also called panis tenellus ('delicate bread'), and referred to bread with a white and very spongy crumb, achieved through a short baking.It is a cognate of "molleta", atorta de panmade withharina de flor, originally fromOld Castile, sometimes kneaded with milk, and also used to refer tobrown breadsof inferior quality.However,molletesare more typical ofAndalusiaandExtremadura.The same etymological origin can be found in the Catalanmollaormolló('miga') and in the Frenchmolletormollette('bodigo'), as well as in the Spanish adjective "mollar" ('soft, easy to break').
Themollete de Antequerais made with low-strength wheat flour (~W180), water, salt and yeast or sourdough. It is usually made with refined flour, which guarantees a refined white bread. However, sometimesbrownmolletesare also produced, i.e. the flour containsbran.The production process consists of seven phases:
This bread is baked just enough so that it is not raw. A short baking time ensures that the crumb will be moist and fluffy. In fact, instead of allowing the freshly bakedmolletesto cool to room temperature, some bakers prefer to subject them to a sudden drop in temperature until they are frozen (using ablast chiller), thus preventing the crumb from continuing to bake.
It is considered apanecillobecause of its small size. It is also considered abunbecause it is a tender loaf. It is quite flat and has a round or oblong form, slightly irregular. Itscrustis soft, floured, cream-colored and not at all crunchy. As for the crumb, it is tight, very spongy and moist, with a tiny and regularpores.
Themolleteis a symbol of Antequera's identity. In theCavalcade of Magi(January 5), thousands ofmolletesare thrown from the floats, as well asmantecadosand candies.During the carnival in this town, the ceremony of the "burning of the sardine" (or 'burial of the sardine') is replaced by the "burning of themollete".
As previously mentioned, themollete de Antequerais the main food of the traditional Andalusian breakfast, and of other daily Antequera meals. One way of tasting it is by spreading it withmanteca colorá, a savory pork lard, red in color due to thepaprika. It is a versatile bread that combines with jams, cheese and honey, sausages, smoked meats, sardines, pâtés, etc. In theAtlas ilustrado del pan(2014), it is recommended to toast the mollete to obtain its maximum flavor, as it enhances itsorganoleptic properties, and adds: "gourmets disagree on whether this toasting should be done with the whole mollete or split in two halves".
The process of obtaining thisEuropean certificationwas initiated under the impetus of theAntequera City Council, in 2004. An organization of bakery producers was created. Initially, the convocation brought together 18 local bakers, seven of which finally formed the Antequera Pro-Mollete Association. By 2019, only two companies were members of the association: Mollete San Roque andEl Antequerano. The other bakeries, such asPadepanorLa Molleteríadenounced throughEl Paísand other newspapers that they were being excluded from the association and the IGP seal.