Chilean hallullas
Round Chilean yeast breads made with shortening, rolled and folded, then cut, pricked and baked until golden.
Modern adaptation
Chilean marraqueta
Marraqueta · pan batido · pan francés
A lean Chilean wheat loaf shaped as two joined lobes, chilled overnight, then baked with steam for a crisp, deeply browned crust.
A Chilean shape and a long proof
Pilar Hernandez presents this as a Chilean marraqueta recipe, adapted from Peter Reinhart’s baguette formula. She notes regional names: pan francés in Rancagua and pan batido around Valparaíso and Viña del Mar. The method is specific to her home adaptation; it is not a single formula for every bread called marraqueta.
The dough is shaped into an oval and divided visually by pressing a rod across it in two directions, creating the four-part form associated here with Chilean loaves. It rests briefly, then spends the night in the refrigerator before a final hour at room temperature. A hot stone and added steam help form the crust. The source does not specify a refrigerator temperature or a dough temperature.
Bolivia’s marraqueta paceña is separately named and documented as a distinct local bread. The Bolivian press describes local differences in dough, shape and traditional oven practice. This Chilean recipe does not combine those methods or claim exclusive ownership of the shared name.
Sources for this section
A professional bakery formula
The Chilean bakers' federation Fechipan publishes a professional direct-method formula for marraqueta, also called pan francés or pan batido. It lists 10 kg flour, 6 L water and 200 g salt, with either 200 g of liquid or compressed yeast or 80 g of instant yeast, plus an improver at the manufacturer's dose. The dough is portioned at 115 g, rested 30 minutes, proofed 1 hour 30 minutes on cloth and baked with steam at 220–230°C for 15–20 minutes. The page gives no unit count or final yield, and its separate preferment method is not transcribed here. It is a different batch from the home method above and should not be combined with it.
Sources for this section
Dating a method, not a bread
Fechipan dates the present direct method to after the 1977 liberalisation of prices. That dates the method, not the bread, and no first attestation of marraqueta is established in the inspected sources. A La Paz municipal law declares the Bolivian marraqueta part of La Paz's cultural heritage; its page could not be retrieved, so nothing further is taken from it.
History
Pilar Hernandez describes this as a Chilean marraqueta adaptation of Peter Reinhart’s baguette formula. Her recipe records pan batido in Valparaíso–Viña and pan francés in Rancagua. Fechipan, the Chilean bakers' federation, dates the present direct method to after the 1977 liberalisation of prices; that dates the method, not the bread. It does not establish an origin date. The separately catalogued Bolivian marraqueta paceña has its own tradition and method.
Ingredients
Yield 6 loaves · Scaling: source batch only
828 mL3½ cup as recorded
Bread flourUse higher-protein bread flour.
828 mL3½ cup as recorded
631 mL2.67 cup as recorded
2⅔ cups7.4 mL1½ tsp as recorded
12 mL2½ tsp as recorded
Brown sugar
4.9 mL1 tsp as recorded
Source specifies brown sugar; colour not specified.Vegetable oil sprayFor coating the bowl, dough and trays.
As needed
Method
Risks and precautions · Standard risk
Raw flour in dough
Flour can carry harmful bacteria; this recipe handles raw dough before baking.
Hazard sourceBake the loaves as directed; do not taste raw flour or dough, and wash hands, tools and work surfaces after handling it.
Control sourceDo not taste raw flour or dough. The overnight proof is refrigerated, but the source gives no refrigerator setpoint; keep dough refrigerated during that stage.
- Combine both flours, salt, brown sugar and instant yeast in a mixing bowl. Add the cold water and mix until a dough forms.
- Knead vigorously on a floured surface for 10 minutes. Transfer to a clean bowl, coat lightly with oil spray, cover, and rest for 30 minutes.
- Gently deflate and shape the dough into a ball. Cover and leave it in the bowl for 90 minutes more, or until doubled.
- Divide into six equal pieces and round them. Spray lightly with oil, cover in a large bag, and rest for 30 minutes.
- Line two baking trays with baking parchment and oil the parchment. Gently elongate each round into an oval. Press a rod or wooden spoon handle firmly across its length, turn the rod 90 degrees, and press again to form the joined four-part Chilean shape.
- Place the shaped loaves on the trays, spray lightly with oil, cover, and leave for 15 minutes. Refrigerate the trays overnight.
- The next day, remove the trays from the refrigerator. The loaves should have grown by about 50–75 percent; let them stand at room temperature for one hour. Remove the cover 15 minutes before baking.
- Preheat the oven to 245°C with a pizza stone inside. Put an empty metal pan on the oven floor. Pour 1 cup hot water into that pan, then transfer the loaves, still on parchment, to the stone. Lightly mist the loaves and oven walls with water; repeat after 2 minutes and again 1 minute later. Reduce the oven to 230°C.
- Bake 10 minutes, rotate the loaves front to back, and bake about 10 minutes more until deeply browned. Turn off the oven and leave the loaves inside for 5–10 minutes, until very dark brown.
- Transfer to a rack and cool for at least 30 minutes before serving.
Conditions
Yield6 loaves
Temperature controlMulti-stage
Places
Chile
Documented preparation · Country evidenceThe method is explicitly presented as a Chilean recipe. It does not claim a precise birthplace or cover the separately catalogued Bolivian marraqueta paceña.
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Sources
La Cocina Chilena de Pilar HernándezMethod · Geography · History
MarraquetasThe recipe is described as a Chilean marraqueta adaptation of Peter Reinhart’s baguette recipe; the author names pan francés in Rancagua and pan batido in Valparaíso–Viña.
The exact ingredient quantities, six-loaf yield, kneading and rest sequence, shaping, overnight refrigeration, oven temperatures, steam method, baking and cooling times are recorded.
Cited in: A Chilean shape and a long proof
Fechipan; Yáñez Diéguez, Fraile González, Gálvez PalmaHistory · Context
Recetario de panes chilenos: Marraqueta, pan francés o batido actualFechipan calls its Chilean formula marraqueta, pan francés or pan batido, formed as paired pieces with the join pressed.
Its professional direct method lists 10 kg flour, 6 L water, 200 g salt, 200 g liquid or compressed yeast or 80 g instant yeast, and an improver at the manufacturer's dose; 115 g portions, a 30-minute rest, 1 hour 30 minutes proofing on cloth, and a steamed bake at 220–230°C for 15–20 minutes. No unit count or final yield is given. A separate preferment method is not transcribed.
It dates the present direct method to after the 1977 liberalisation of prices, which dates the method, not the bread.
Cited in: A professional bakery formula; Dating a method, not a bread
Concejo Municipal de La PazContext
Ley Municipal declara a la marraqueta Patrimonio Cultural de La PazBy its title, a La Paz municipal law declares the marraqueta part of La Paz's cultural heritage. The page could not be retrieved, so no further fact is taken from it.
Cited in: Dating a method, not a bread
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour can carry harmful bacteria; do not eat or taste raw flour, dough or batter; wash hands, utensils and surfaces after handling.
El DeberHistory · Geography
La marraqueta paceña tiene sus secretos, un experto dice cuáles sonThe article describes the Bolivian marraqueta paceña as a La Paz and El Alto bread with a local method and heritage recognition; a baker describes a minimal-yeast dough, an elongated scored shape, brick-and-clay vaulted ovens and short hot baking. This supports keeping the Bolivian form separate; its formula is not used in this Chilean recipe.
Cited in: A Chilean shape and a long proof