The universe is really laughing its ass off. This is the final post on New World Sourdough for the foreseeable future.
This bread is, dare I say, perfect. The crust is crisp without a hint of toughness. The crumb is soft and fluffy. It would indeed be perfect for a po’ boy, but if couldn’t resist eating it straight.
This round of New World Sourdough explored a bread I am very excited about: birote. A product of Napoleonic imperialism, birote infuses the French baguette with Latin American flavor.
They aren't pretty enough to brag about, but not ugly enough to make fun of. Why even put them on the internet, then?
I put this mallorca recipe in the same category as Artisan Bryan's regular pan de coco, muffuletta rolls, and semitas de yema: their flavor is unlike any traditional American baked good, and I will be making them again.
The dough was too dry to effectively shape into balls. As noted above, this recipe adds a lot of dry ingredients to the regular pan de coco recipe without corresponding increases in fat or other liquids. I doubt that using butter instead of coconut oil would have helped. In addition to creating a drier dough, the shaped loaves grew very little while proofing--a problem I've never had with pan de coco.
This weekend wiped me out. I learned, I laughed, I flew, I failed.
To the untrained eye, English muffins are mystical. How are they cooked? Why are they so flat? Where do the nooks and crannies come from? Making them myself unmasked the magic but opened my eyes to the joy that is cooking English muffins.
Our friend Artisan Bryan is from New Orleans, and I’d like to think he’d be proud that he converted this muffuletta-hater into a muffuletta-believer.
This weekend I strayed from leavened breads and fell into an abyss of discard recipes. I aimed for the moon and I got t-boned by an asteroid.