The Bread Topic (2016–)

[Tropicalsenior]

Made six little Birotes Salados. They are a soft sandwich roll from Guadalajara Mexico.

I'm planning to make Philly Roast Pork Sandwiches for dinner tonight.

They are like French dip sandwiches made with pork. It's a 3-day process but they sound delicious and I'm looking forward to them.

Edited May 15 by Tropicalsenior (log)

[MaryIsobel]

32 minutes ago, Tropicalsenior said:

Made six little Birotes Salados. They are a soft sandwich roll from Guadalajara Mexico.

I'm planning to make Philly Roast Pork Sandwiches for dinner tonight.

They are like French dip sandwiches made with pork. It's a 3-day process but they sound delicious and I'm looking forward to them.

I would be looking forward to that too! Your birotes salados look good. Is it a lean dough?

 

[Tropicalsenior]

58 minutes ago, MaryIsobel said:

I would be looking forward to that too! Your birotes salados look good. Is it a lean dough?

 

It is. The only enrichment is one egg. I followed the recipe exactly, however I was thinking of something else and I slashed them incorrectly. I will be making these again.

[Tropicalsenior]

Two small loaves of white bread. I used a 12-hour preferment because I wanted to see if it changed the texture and the taste of the bread that I usually make.

I'm happy with the crust so I'll see what the crumb is like when I cut into it.

[ElsieD]

10 minutes ago, Tropicalsenior said:

Two small loaves of white bread. I used a 12-hour preferment because I wanted to see if it changed the texture and the taste of the bread that I usually make.

I'm happy with the crust so I'll see what the crumb is like when I cut into it.

I'd be interested in knowing how much difference it made.

[Tropicalsenior]

2 minutes ago, ElsieD said:

I'd be interested in knowing how much difference it made.

I'll let you know in a couple hours when I cut into it.

[Tropicalsenior]

@ElsieD as I suspected, the crumb isn't much different, still quite fine but it does have a definite sourdough type flavor. I will be making it again and probably will leave the preferment for a longer time before I bake.