July’s Kitchen of the Month is Karen, of Karen’s Kitchen Stories. Karen challenged the Babes to bake Birotes Salados, tasty sourdough sandwich rolls, Guadalajaran-style bolillos. The rolls have a nice flavor as well as being chewy on the outside and soft on the inside.
I did my research to learn more about these rolls, and discovered a few differences in the various recipes. One recipe called for 212 g of water, another for 444 g. I ended up using about 300 g. 212 g was too little, and I thought the 444 g would turn the batter into soup. I also threw in a pinch of yeast, as some bakers indicated this was routinely done, but not talked about. (I’m all for a bit of yeast.)
I also used the one bottle of beer I had on hand, Stella Artois.
My biggest issues were shaping and slashing. I live in fear of deflating bread when I score it. For the first batch, I let them rise on a tea towel, then, hoped I wouldn’t deflate them when I moved them to the parchment and slashed them. For the second batch, I let the rolls rise directly on the parchment, and slashed them before rising as well. Neither method really stood out as the preferred way to go. And, the scoring was way less than perfect.
In the meantime, I have purchased a new lame, one that allows me to use either a straight blade or a curved one. I need to practice scoring, so that is my next personal challenge. Probably need to play with surface tension on the dough as well.
But I digress. The rolls were delicious in spite of everything, and certainly worth making again.
Be sure to check out the other Babes to see how they fared and see their lovely, successful scoring.
If you go to Karen’s blog, you can get a copy of the recipe. And, be sure to let Karen know by the end of July if you plan to be a Buddy.
- Blog from OUR Kitchen – Elizabeth
- A Messy Kitchen – Kelly
- Karen’s Kitchen Stories – Karen (Kitchen of the Month)
- My Diverse Kitchen – Aparna
- Bread Experience – Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle