Have you heard about the SaltWire News app?
Want to become a member? Check out the benefits here.
SaltWire Selects: Stories you don't want to miss
Get the latest summer forecast and weather knowledge from Cindy Day
SaltWire's cartoonists bring heart and humour to the news.
What you need to know about COVID-19: August 4, 2020
Birotes from New World Sourdough.
New World Sourdough by Bryan Ford
Our cookbook of the week is New World Sourdough by Bryan Ford. Over the next two days, we’ll feature another recipe from the book and an interview with the author.
To try another recipe from the book, check out: Coco rugbrød .
Taken closer to the edge of burnt than you may be used to, crusty birotes are “meant to be stuffed with savoury fillings and drowned in spicy salsa,” says Bryan Ford. A specialty in Guadalajara, Mexico, tortas ahogadas (drowned tortas) are the ideal way to enjoy these sourdough rolls. (I made Pati Jinich’s recipe , stuffed with carnitas and drenched in two types of salsa.)
“They’re made in a wood-fired oven and have the look of a baguette,” says Ford of birotes. When he posted the following shaping video to Instagram recently and asked his followers to guess what he was making, the overwhelming response was baguettes. “It’s not (a baguette) because it’s made with lime and beer. Traditionally it could have egg in it, which I excluded. The beer and lime do the work — and a dark bake so you can make that sandwich drowned in salsa. It’s a very, very interesting type of bread.”
50 g mature sourdough starter
100 g bread flour
90 g warm water
Final Dough Mix:
400 g all-purpose flour
100 g bread flour
315 g water
100 g levain
50 g light beer
Juice of 1 lime
10 g salt
To build the levain: In a tall jar or medium bowl, mix the mature starter, flour, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use at a later time or the next day.
To make the final dough mix:
1. In a large bowl, mix the flours and water. Let this mixture rest for 30 minutes.
2. Add the levain, the beer, the lime juice and the salt. Using your fingers, squeeze together and incorporate the ingredients until the dough is smooth and no excess liquid remains. Cover the dough with a cloth and let rest for 30 minutes.
3. Stretch the dough into itself a few times and flip it over in the bowl. Let rest for 30 minutes.
4. Repeat the stretching. Let the dough ferment at room temperature for 3 1/2 hours.
5. Cover the dough and refrigerate overnight, 8 to 12 hours.
View this post on Instagram
Welcome to this how to shape video. Looks like a baguette huh? Yeah if your baguette had beer, lime, and egg in it. I give you Birote - a sourdough bread native to Guadalajara in Mexico and used to make delicious sandwiches like the torta ahogada. This is one of the rustic bread recipes in my book New World Sourdough and it’s one of my absolute favorites. The bread is known for having a thick, hard crust after a nice bold bake so that the sauce from the sandwich can be absorbed. You can use this shaping technique for any bread so I’m hoping this little clip helps ya! . . . . . . . #sourdough #sourdoughbread #flourwatersalt #panadero #naturallyleavened #bbga #artisanbread #huffposttaste #thebakefeed #foodblog #cookserious #eatfamous #feedfeed #fermentonatural #painaulevain #breadbaker #foodforfoodies #homebaker #thekitchn #artisanbread #food52 #fermentacaonatural #breadstagram #igbreadclub #artisanbryan #newworldsourdough #buzzfeedtasty #wildyeast #realbread @bread_masters_
To shape and proof the dough:
1. Place the dough on a floured work surface, divide it into 5 pieces (roughly 200 g each), and shape each piece with a tension roll (see note).
2. Transfer the dough to a cutting board, couche or kitchen cloth dusted with a little flour, seam-side down. Let proof for 1 to 2 hours.
To bake the bread:
I prefer to bake these on a sheet pan dusted with semolina.
1. Place the baking vessel in the oven and preheat to 500°F (250°C).
2. Transfer the bread to the baking vessel and bake for 10 minutes. Reduce the oven temperature to 475°F (240°C) and bake the bread for 15 minutes more.
3. Let the steam out. Transfer the bread to the top rack for 5 to 10 minutes, or until it is dark brown — keep an eye on it. Remember, you want a dark bread with a thick crust so you can create a delicious soaked sandwich. Don’t be afraid to bake it longer than you are used to.
4. Let your bread cool and enjoy it as a soaked sandwich, like the torta ahogada , or with oil, vinegar, butter, or jam.
Yield: 5 birotes
Note: To shape the dough, flour a work surface if you feel that the dough is too sticky or too difficult to shape. There is no amount of flour that can be too little or too much — do what works for the work surface and your ability to deal with the dough. Pat down the dough into a rectangle. Use your pinky fingers to pull the dough into itself and push outward to create tension. Repeat this process until the dough is rolled tightly. If the dough is not rolled tightly enough, use the palm of your hand to gently pat down the seam and seal it.
Excerpted with permission from New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; with Recipes for Pan de Coco, Bagels, Beignets and More by Bryan Ford. Text © 2020 Bryan Ford. Published in 2020 by Quarry Books, an imprint of The Quarto Group.
Copyright Postmedia Network Inc., 2020