Mollete de Antequera

The first mention of mollete is already in the of 1492, in which it is defined by Nebrija as: "any bread that is spongy and muelle ('tender')". In Latin, means '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", a torta de pan made with harina de flor, originally from Old Castile, sometimes kneaded with milk, and also used to refer to brown breads of inferior quality. However, molletes are more typical of Andalusia and Extremadura. == Elaboration ==

The is 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, sometimes brown are also produced, i.e. the flour contains bran. The production process consists of seven phases: • integration of the ingredients (kneading), • division of the dough, • rounding, • first resting, • molding, • second resting and • baking. 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 baked molletes to cool to room temperature, some bakers prefer to subject them to a sudden drop in temperature until they are frozen (using a blast chiller), thus preventing the crumb from continuing to bake. == Characteristics ==

It is considered a panecillo because of its small size. It is also considered a bun because it is a tender loaf. It is quite flat and has a round or oblong form, slightly irregular. Its crust is soft, floured, cream-colored and not at all crunchy. As for the crumb, it is tight, very spongy and moist, with a tiny and regular pores. == Culture ==

''. The mollete is a symbol of Antequera's identity. In the Cavalcade of Magi (January 5), thousands of molletes are thrown from the floats, as well as mantecados and 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 the mollete". As previously mentioned, the is the main food of the traditional Andalusian breakfast, and of other daily Antequera meals. One way of tasting it is by spreading it with manteca colorá, a savory pork lard, red in color due to the paprika. It is a versatile bread that combines with jams, cheese and honey, sausages, smoked meats, sardines, pâtés, etc. In the (2014), it is recommended to toast the mollete to obtain its maximum flavor, as it enhances its organoleptic properties, and adds: "gourmets disagree on whether this toasting should be done with the whole mollete or split in two halves". == IGP certification ==

The process of obtaining this European certification was initiated under the impetus of the Antequera 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 and El Antequerano. The other bakeries, such as Padepan or La Molletería denounced through El País and other newspapers that they were being excluded from the association and the IGP seal. == See also ==