Thursday, July 16, 2020

Birotes Salados - Mexican Sourdough Rolls #BBB

This month, the Babes have made a sturdy Mexican sourdough bread.  Birotes Salados are used for Tortas Ahogadas, which are sandwiches made with carnitas, pickled onions, refried beans, and two sauces, one for spicing things up, and one for drowning/dunking the entire sandwich.  Absolutely delicious sounding and definitely needing the sturdy trencher that this recipe produces.

Our host shared this fascinating video, telling all about the history and local production of these Guadalajaran breads.

Now of course after watching this video, I had to tweak the recipe just a little.  Looking online, I cannot find a single recipe that calls for the lime or egg that they state is so important to the flavor of the Birote!  So I added it myself!

We'd love for you to join us this month in our sourdough endeavor!  No blog is necessary to participate, a picture will do. Just send a picture or your post of your finished loaf to our host kitchen by the 30th of this month.  You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.

Birotes Salados - Mexican Sourdough Rolls
Makes 8 large sandwich length buns

Wake Up Feed for Your Sourdough Starter
100 g (3.5 oz) sourdough starter. Because you will be feeding it twice, it doesn't matter what hydration it is to begin with.
100 g (¾ cup) all-purposed flour
60 g (¼ cup) lukewarm water (90º F)

Mix the "wake up feed" in a clean bowl with your fingers, cover and let ferment for 8 to 10 hours.

Final Feed
20 g (1 tbsp) of the "wake up feed"
270 g (2 cups plus 1 tbsp) of all-purpose flour
175 g (3/4 cup) Mexican lager beer

Mix the final feed ingredients with your hand until well incorporated. Cover and let ferment at room temperature for 12 hours.  (You can give the remaining, unused volume of wake up feed back to your starter.)

Final Dough
430 g (3 1/3 cups) all-purpose flour  (I used half freshly ground sprouted spelt)
20 g (1 tbsp plus 1 tsp) granulated sugar
18 g (1 tbsp plus ½ tsp) salt
All of the starter
212 g (¾ cup plus 1 tbsp) water

(I added an egg and the juice of a lime to the final dough.)

Extra flour for dusting

Whisk together the flour, sugar, and salt in a large bowl. Divide the starter into small pieces and add it to the dry ingredients. Add the water and blend everything together with your hands. "Squidge" the dough ingredients together until the dough comes together. You can use your dough scraper to help incorporate everything. This process should take a couple minutes.

Turn the dough out onto a clean work surface and stretch, fold, and flip the dough about 5 times.  Go this gently to avoid tearing the dough.  Dough should be medium soft and not too firm.

Form the dough into a rough ball and place it back into the bowl. Cover and let rest for 15 minutes.

Lightly flour your work surface and place the dough seam side up onto the surface. Gently flatten the dough into a 2 inch thick circle. Stretch and fold the dough from all four "sides."

Turn the dough over and shape it into a ball.  Return it to the bowl, cover, and let rest for 15 minutes.

Repeat the stretch-and-fold process three more times at 15 minute intervals.

Place the dough back into the bowl.  Cover and let rise in a warm place for about an hour, until doubled.

Turn the dough out onto a lightly floured work surface with the smooth side down. Gently flatten until the dough is about 2 inches thick. Gently stretch and fold one side of the dough about half way over the dough. Turn the dough, and repeat from all four "sides."

Flip the dough over, seam side down, and form the dough into a ball.

Return the ball to the bowl, seam side up, and cover until doubled, about another hour.

Lightly flour your work surface.

Divide the dough into 8 pieces, about 150 grams each. (Mine were about 167g because of the added agg and lime). Form each piece into a ball. Press each ball into a rough rectangle and then fold the long side in a few times to create a cylinder. Using your hands, roll each cylinder back and forth until you have an eight inch long roll with tapered ends.

Heat your oven to 475º F with a baking stone and steam pan.  Alternately, use an inverted roasted lid sprayed with water to place over the rolls and provide the steam.

Place the rolls, seam side up, side-by-side lengthwise, between the folds of a couche or flour dusted tea towel to proof. Cover for about 60 to 90 minutes, until puffy and airy, but not doubled.

You will probably need to bake these in two batches unless you have two ovens.

Place the risen rolls onto parchment paper on top of a pizza peel or flat baking sheet, seam side down with space in between. Add 2 cups of boiling water to your steam pan and close the oven door to let it get steamy.

Score the rolls with a sharp knife or lame down the length of the center of the roll, keeping the blade at an angle.

Place the loaves and parchment on the stone and close the oven door. If you like, you can also spray the oven with more water to add extra steam.

Lower the oven temperature to 400º F and bake the rolls for 20-25 minutes. They should be deep golden brown and hollow sounding.

Cool on a wire rack. Repeat with the remaining rolls.

The rest of the Bread Baking Babes

Tuesday, July 14, 2020

Freeze and Bake Yeasted Mini Ginger Scones #BreadBakers

Scones are a welcome treat and you know, I don't think I've ever actually made them before!  Our challenge this month was to make a yeasted biscuit or scone, a rather unusual option as they are both usually just made with baking powder or baking soda.  Due to continuing shortages of yeast, our host at Palatable Pastime did relax the requirement for yeast.  Fortunately for me, I have plenty of yeast and was happy to try out a recipe purported to give a lighter and more tender texture than the usual quick bread scone.

The nice thing about this recipe is that is it a freeze and bake process, which means you can bake just the amount of scones that will be eaten and save the rest in the freezer for later.  Scones are of course best on the day they are made, though they can be held for a day or two, tightly covered.  I love ginger and used both crystallized ginger chips as well as larger chunks of crystallized ginger that I chopped into little bits.  The chips have a more sugared and harder texture whereas the chunks yield a softer piece after chopping.
(I have found that the frozen scones bake beautifully from frozen in an air fryer!  Just the one or two that you want at the time.  I stuck mine in at 300ºF for 15-17 minutes.  I would say 300-315º and they will finish soft and moist with a crisp exterior.  Lovely with some vanilla ice cream!)

These were delicious, and approved by all family members.  They were a particularly favorite flavor for me!  They have a nice crisp exterior and a lovely tender crumb.  Lovely with tea or coffee, and hubby suggested they would be wonderful with marmalade.

Yeasted Mini Ginger Scones
makes 16 mini scones

196g (~1¾ cups) whole wheat pastry flour (I use freshly ground soft white wheat)
126g (~1 cup) all purpose flour
55g light brown muscovado sugar
1 tsp baking powder
½ tsp baking soda
¾ tsp fine sea salt
2 tsp instant yeast
¼ tsp white pepper
¾ tsp powdered ginger
¼ tsp cardamom
120g (~¾ cup) chopped crystallized ginger
113g (½ cup) butter
185g (~¾ cup) buttermilk

In a large bowl, mix together the flours and sugar so that there are no lumps of sugar.  Add in the remaining dry ingredients, including chopped ginger, and mix well.  Place buttermilk in the freezer for 10 minutes.  While buttermilk is chilling, melt the butter in the microwave or on the stovetop. 

After buttermilk has chilled in freezer for 10 minutes, add in the melted butter. Stir with a fork until butter forms lots of little clumps.  Add the buttermilk mixture to the dry ingredients and stir with rubber spatula just until all flour is incorporated.  The dough will be slightly firm and barely cohesive.  It's okay if there are some dry bits.  Turn the dough out onto a lightly floured work surface, and fold the sides in a few times to incorporate any dry bits if necessary.

Divide dough in half and shape each piece into a rectangle approximately 6x3-in.  Cut each rectangle into 8 triangles.  (Cut each rectangle in half and then cut the squares on the diagonal to get four triangles each.)  Place triangles on a parchment lined baking sheet, cover with a kitchen towel or plastic wrap and let sit for 1 hour to rise. (They won’t rise visibly, but they will lighten.)  After the scones have rested for an hour, put them in the freezer for at least hour or overnight until you are ready to bake them.  The scones may be stored frozen for up to two months in an airtight container. 

Preheat oven to 400º F.  Arrange as many triangles as you want to serve on a parchment lined baking sheet and bake for 18-20 minutes or until golden and inside appears cooked through.  Let cool and drizzle with a simple powdered sugar icing.  Scones may also be served warm with marmalade.  Store baked scones, well wrapped, at room temperature for 2 to 3 days; or freeze for up to 1 month.

(Simple icing glaze: ¾ cup powdered sugar + ~1 tbsp milk or enough to make a thick drizzle.)


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.