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How to prepare pan tramvai
Step 1
For the biga: Mix all the ingredients in a bowl, then cover and let rise for at least 16-18 hours.
Step 2
Soak the raisins in warm water for at least half an hour.
Step 3
After the soaking time, squeeze the raisins and set aside.
Step 4
: Mix the flour in a bowl.
Step 5
: Add the biga.
Step 6:
Pour in the water.
Step 7:
Add the butter in pieces.
Step 8
Top up with a pinch of salt.
Step 9
Knead thoroughly with your hands until you get a soft, smooth dough.
Step 10:
Flatten it slightly and spread the raisins in the center.
Step 11
Seal the sides, starting with the longer ones and continuing with the shorter ones.
Step 12:
Knead quickly and divide the dough into two parts.
Step 13
Shape two loaves and transfer them to a baking dish. Sprinkle them with a little flour and let them rise until they have doubled in size.
Step 14
Once the rising time is over, take the loaves and roll them out into a rectangle; Fold them like a book, then close the flaps toward the center.
Step 15
Finally, roll them up to form elongated loaves.
Step 16
Cover and let rise for another 30 minutes. Transfer the loaves to a baking sheet lined with parchment paper and bake in a 250°C (482°F) oven for about 35 minutes.
Step 17
When the surface is golden brown, remove the bread from the oven and let it cool, then slice and enjoy.
Storage
Pan tramvai can be stored at room temperature for 2-3 days, sealed in a plastic food bag. You can also slice it and freeze it.
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