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 June 2 by ElsieD
Added a sentence (log)

[Ann_T]

I had a dough still in the fridge that was now six days old so needed to get it baked.

It is going to be hot here today so I wanted to get baking done early so rather than bake a few baguettes, I baked two focaccia.

Both topped with cherry tomatoes, Kalamata olives and rosemary sprigs. Drizzled with garlic infused olive oil.

I'm working today so dinner is going to be something simple like a antipasto platter served with the focaccia.