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
7 comments:
Ooo, I love how the crumb turned out! Yum.
Great crumb! A bit of yeast is nothing to be ashamed of!
I wouldn't worry too much about how they look because the crumb looks really good and " the proof of a pudding is in the eating".
Yes, scoring takes a bit of practice as I'm discovering. I just use a blade to do it.
LOVE your crumb. I wonder if we both just found the same lame!? Flat or curved, now I need some experiments and experience.I did some work with this dough trying to get the surface tension using my plastic scraper and found it was tricky but doable at least on occasion.
I can relate to your fear of moving and slashing.... but they look lovely
I think your rolls look wonderful! The crumb looks perfect and I envy you that they are "chewy on the outside" instead of almost rock hard on the outside as the ones I made are.
(I can certainly identify with that fear of slashing. I've read recently that it's easier to slash dough that is a.) cold rather than warm, b.) not even remotely over-proofed, and/or c.) if it is just a little dry on top. Also, apparently the blade has to be insanely sharp and clean. One person said that he puts his lame in a little jug of water before slashing.)
Your crumb looks lovely! I agree with Aparna, the proof is definitely in the eating!
Post a Comment