Friday, April 29, 2011
PH and yeast
Thursday, April 28, 2011
Tuesday, April 26, 2011
What I made today
chocolate o chocolate o Chocolate
Monday, April 25, 2011
Wednesday, April 20, 2011
Bolillos and Nephew
a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette, and is often baked in anhorno de piedra.
It is about 15 cm (six inches) long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón . It is the main ingredient for tortas and molletes. A variation of the bolillo is the telera, which is very similar, though it has a more rounded shape, is divided in three sections, and is usually softer. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ or flax.
I thought to myself piece of cake. I pulled out my favorite white bread recipe decided to double it and got to work. Well to my already annoying day I ended up heating my water to hot and for the first time I killed my yeast. So I dumped it out and started again.
Whipped them up and in no time at all I had about 16 bolillos and 2 loaves of fresh white bread waiting for my nephew.
Will post a pic when I get a sec.