{"id":23920,"date":"2021-02-05T14:55:29","date_gmt":"2021-02-05T13:55:29","guid":{"rendered":"https:\/\/bake-street.com\/?p=23920"},"modified":"2026-04-08T12:26:11","modified_gmt":"2026-04-08T10:26:11","slug":"pa-fullat-laminated-bread","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/pa-fullat-laminated-bread\/","title":{"rendered":"Pa Fullat – Laminated Bread"},"content":{"rendered":"

If there are two things I really enjoy making, they are, without a doubt, bread and laminated doughs. Lately I have been practising a lot more in these two areas in order to learn as much as possible about viennoiseries<\/em> doughs. It was a long-pending subject and, at last, I’m going much deeper into the subject than I have been doing for a few years now. The fact is that I was looking for more variations on these doughs and I came across this stunning bread that I fell in love with as soon as I saw it. Pa Fullat or Laminated Bread<\/strong>.<\/p>\n

How is it possible not to have known about this marvel before? I can tell you that the combination of these two processes in the same preparation is formidable. Because I have made many laminated doughs, enriched doughs, puff pastry, bread, laminated brioche… But bread laminated with butter, never. And it is absolutely spectacular.<\/p>\n

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Pa Fullat origin.<\/h2>\n

I have searched a lot about the origin of this bread, but I have not found any information about it. Apparently it has its origin in Valencia, in fact “Pa Fullat” means “flaky bread”, but it can also be found in other places like Albacete. I suppose that if a baker falls in love with an elaboration, he makes it in his bakery so that his customers can enjoy it too.<\/p>\n

I was reading on this forum<\/strong><\/a>, where I found several recipes (many of them based on Hilmar’s<\/strong><\/a>). Reading her recipe, I saw that she based her recipe on another recipe from another Italian blog<\/strong><\/a>. My recipe is based on the Italian recipe, which in turn comes from an Italian book that I have not found. In my case, I have made some modifications to adapt it to my flour, as well as reducing the amount of yeast, which I thought was too high.<\/p>\n

I have also modified the preparation process so that it is more similar to the process of making a croissant<\/strong><\/a>. The reason I decided to do it this way, I made this recipe 3 times, was to make it easier to work with the dough and to try to work as cleanly as possible. If, for example, the dough is not refrigerated, when rolling out the dough, it will slip and it will be very difficult to roll out the dough.<\/p>\n

All the steps and tips that I leave you are the ones that have given me the best results after doing it so many times.<\/p>\n

By the way, if anyone has more information about this bread, I’d be delighted to read it! \ud83d\ude00<\/p>\n

\"Pa <\/picture><\/div>\n

Special bread.<\/h2>\n

I don’t need to tell you that this bread bears little resemblance to bread as we usually eat it. It is true that, for me, it is a bread that cannot be eaten with just anything. That is to say, I think it is more suitable for breakfast or a snack, rather than to be eaten in the middle of the day. Well, it’s ideal for snacking between meals, hahaha.<\/p>\n

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This bread has an extremely crispy crust, accompanied by a surprisingly tender and fluffy crumb<\/strong>. The flavour of butter is very present, so that we enjoy a bread with a very particular flavour and aroma. It is undoubtedly a bread that will surprise your palate and will make you enjoy it very much thanks to its combination of textures.<\/p>\n