BIROTES SALADOS (MEXICAN SOURDOUGH BREAD) – BREADTOPIA
Birotes Salados are crusty delicious Mexican breads with a fascinating history that dates back to Napoleon and a unique sourdough starter fed with beer, lime juice, egg and more. Make the bread for healthy snacking and sandwiches of any sort, or go all out and use the birotes for traditional Guadalajaran drowned sandwiches (tortas ahogadas) which are filled with refried beans, fried pork (carnitas), and pickled onions and then soaked in a couple of salsas.
Provided by Melissa Johnson
Total Time 1 hours 40 minutes
Prep Time 1 hours 20 minutes
Cook Time 20 minutes
Yield 5 birotes
Number Of Ingredients 14
- Starter Build
- Mix the ingredients for the birote sourdough starter 3-4 hours before you plan to mix your dough. If you need a longer build time, use less starter and replace with more flour and water (e.g. 40 grams sourdough starter, 30 grams water and 30 grams additional flour).
- Cover and let the starter ripen somewhere warm until it is at least doubled in size.
- Final Dough Mixing
- Combine all the dough ingredients in a large bowl, including the ripe sourdough starter, and mix until everything is well incorporated, then cover.
- Over the next hour, do three sets of stretching and folding of the dough with 20-minute rests in between. After just the first round, the dough should feel cohesive with almost nothing coming off on your hands. If it's somehow very wet still and not holding together, add a 30g (1/4 cup) more flour.
- When the dough has almost doubled in size, scrape it out onto a well floured work surface.
- Divide the dough into five (237g) or six (197g) pieces, and roll each piece into a ball.
- Let the dough briefly rest while you flour your linen couche or tea towel where the dough will proof.
- Flip over a dough ball and pinch it into an oval, then roll it into a tapered tube. If it still feels loose, stitch the tube tighter and then re-roll it. You can see a short video of this below.
- Place the shaped dough seam-side up on the couch and fold the linen a bit to give the dough side support. Repeat with all the dough pieces and then cover with the couche or another tea towel.
- Final Proof and Baking
- Let the dough proof for about one hour while you prep your oven.
- Put a stone, steel, or baking sheet on your oven's middle shelf. If you have a large roasting pan, plan to use it over your dough and stone for steam. If not, put an aluminum pan with a pinhole poked into it on the oven shelf under the stone. This creates a drip system for steam. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second.
- Preheat your oven set-up to 500°F for 30 minutes.
- Place a sheet of parchment paper on an upside down or rimless baking sheet.
- When oven preheat and final proof are complete, boil a cup of water in the microwave if you're doing the drip pan.
- Flip the birotes onto the parchment paper and score them down the center and at a slight ~60° angle (as opposed to 90°).
- Slide the parchment sheet onto your hot stone. Immediately pour the cup of boiling water onto the aluminum pan below or place the inverted roasting pan over your dough, and close the oven door to trap the steam.
- Bake for 10 minutes at 500°F (with the roasting pan over the dough if using).
- Turn the oven temperature down to 475°F (remove the roasting pan) and bake another 10 minutes. Rotate the baguettes if needed to get even browning.
- Turn off the oven and prop open the door with a wooden spoon for an additional 10 minutes.
- The birotes can be left out for 1-2 days, after which it's best to wrap them to keep them from hardening and toast them before eating to re-crisp the crust. You can also wrap and then bag them to freeze as soon as they've cooled completely. Defrosting info can be found here.
BIGOS (HUNTER'S STEW) RECIPE | ALLRECIPES
A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!
Provided by MJ46NY
Total Time 3 hours 45 minutes
Prep Time 45 minutes
Cook Time 3 hours 0 minutes
Yield 10 servings
Number Of Ingredients 25
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
- Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
- Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Nutrition Facts : Calories 356.3 calories, CarbohydrateContent 15.2 g, CholesterolContent 62.3 mg, FatContent 23.5 g, FiberContent 3.9 g, ProteinContent 19.8 g, SaturatedFatContent 7.9 g, SodiumContent 977.8 mg, SugarContent 6.5 g
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