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.

[Ann_T]

@Tropicalsenior, I love the look of your buns.  Thank you for sharing the recipe.  I've been looking for a nice sandwich bun.

 

Today's bake.

This dough was 7 day's old.

Made on May 15th and went directly into the fridge after the last stretch and folds. We left on the 18th to spend a few days in Victoria.

Totally forgot about this batch of dough until yesterday.

Took it out of the fridge last night and left it on the counter for 8 hours.

This was a 700g flour batch at 70% hydration with just 1 1/2 grams of yeast.

 

Baked two loaves, a boule and a batard.

[Tropicalsenior]

7 hours ago, Ann_T said:

I've been looking for a nice sandwich bun

I think that you will like these. They have a thin crispy crust and a soft interior but they are strong enough to hold up to the juiciest filling.

I used them for the pork sandwiches that I mentioned, the next night we had Subs with Italian sub dressing and the final night, I made meatball sandwiches with quite a bit of sauce.

The only change that I will make next time is that I will use all white flour.

[ElsieD]

In an email from a blog i follow,  there was a recipe for Butter Focaccia.  I've always made focaccia with just flour, salt, water yeast so this intrigued me.  I started the dough a couple of days ago and baked it today.  I may never again make the regular one.  This is delicious.

[Tropicalsenior]

That even looks delicious. Would you care to share the link?

[ElsieD]

11 hours ago, Tropicalsenior said:

That even looks delicious. Would you care to share the link?

 

Sure.  Halfway through the baking time I reduced the oven temp to 350F as I thought the top was getting quite dark and I was afraid it might burn.

https://urbanfarmandkitchen.com/butter-focaccia-croissant-focaccia-recipe/

Edited Monday at 01:11 PM by ElsieD
Added a sentence (log)