If my sandwich isn’t drowned in salsa, then I don’t want it 😤 THESE TORTAS AHOGADAS ARE AMAZING. PERIOD. Homemade sourdough bolillos, which are a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. They’re stuffed with my King Trumpet Mushroom Carnitas, pickled red onions, and freshly sliced avocado. They’re then drenched in a homemade salsa de chile de árbol, which softens the bread and provides depth of flavor.
Sourdough Birotes
Levain:
- 15 g active whole wheat sourdough starter
- 30 g whole wheat flour
- 30 g water
Main dough:
- 370 g all purpose flour
- 259 g water
- All the levain
- 8 g sea salt
Levain
Add all the ingredients to a bowl and stir to combine. Place the levain in a warm spot for 4-5 hours or until it reaches its peak (doubled/tripled in size).
Main Dough
When the levain has peaked: In a large bowl, add water, levain and flour. Use your hands to mix just until it forms a shaggy dough. Cover, and rest for 45 minutes. After 45 minutes: sprinkle salt on top of the dough. Mix with your hands for 4-5 minutes until all the salt is incorporated and the dough feels bouncy and smooth. Transfer the dough to a clean bowl, cover, and proof for 4-5 hours. After the first hour of proofing, perform the first coil fold. With wet hands, grab the top end of the dough and lift it towards you. Fold the stretched end into the opposite side (the bottom end). Repeat with the remaining three sides of the dough ball, lifting each end up and bringing it to the opposite side. Repeat every hour (3-4 folds total). Transfer the dough to the fridge, and let it cold-proof for 12-36 hours.
Shape
Divide the dough into six pieces, and roll each piece into a ball. Let the dough briefly rest while you flour your 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.
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 another tea towel.
Final Proof and Bake
Let the dough proof for about one hour. Preheat your oven to 500 degrees Fahrenheit and place baking stone on the middle rack. Place an empty baking sheet onto the bottom rack underneath the baking stone. Once the dough is finished proofing, place them onto a piece of parchment and transfer to the baking stone. Immediately pour 1-2 cups of water into the empty baking sheet and close them oven door. Bake the bread for 10 minutes, then turn down the heat to 475 degrees Fahrenheit and bake for an additional 10 minutes. Remove from the oven and allow to cool before slicing. I love them in tortas ahogadas (recipe here!) but use them however you’d like. Enjoy!
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