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Birotes Salados
Crusty and hearty Mexican bread rolls, traditionally sourdough and made with lime juice, beer and eggs, used for Tortas Ahogadas or “drunken” sandwiches.
Servings Prep Time
4Birotes Salados 30minutes
Cook Time Passive Time
30 minutes 10.5hours
Servings Prep Time
4Birotes Salados 30minutes
Cook Time Passive Time
30 minutes 10.5hours
Ingredients
For the Pre-Frement :
For the Dough :
Instructions
  1. To prepare the pre-fermented starter (Active time about half an hour, plus 6-8 hr resting time): If using sugar, dissolve in half a cup of lukewarm water. Sprinkle yeast over and gently mix. Add this mix and the rest of the lukewarm water to the flour, and incorporate with hands or a spatula. Continue mixing until the dough may be formed into a ball, and it is coming off the bottom of the bowl; it will still be quite sticky.
  2. Cover dough with a clean kitchen towel, and place in a warm spot, away from drafts. Let rest for at least 6 hours. Punch the dough with a spatula or knife; it will deflate like a balloon. Form into a ball again. Cover with towel and set aside.
  3. To prepare the dough (About 2.5 hours plus baking time): Prepare two baking sheets by covering with parchment paper; reserve. Mix half a cup of lukewarm water with one tablespoon from the flour; sprinkle yeast over water/flour mix and gently stir. In a large bowl, mix the rest of the flour with the salt, then pour yeast mixture in; add the pre-fermented starter, then incorporate everything together. Continue mixing, adding lukewarm water gradually, until a ball may be formed. Transfer ball to a working surface sprinkled with flour. Cover loosely and let it rest for about 1 to 1 1/2 hours till double is size.
  4. Knead dough with both hands, pulling and folding, until it becomes elastic and does not stick to the working surface or hands, approximately ten minutes. Divide into four portions, each; roll each portion into a ball, place in a bowl and keep covered with a kitchen towel. Working with one ball at a time, use hands to press and flatten ball gradually, pinching and folding to form an elongated cylindrical shape with tapered ends.
  5. The final shape about seven inches long by one inch in diameter at the thickest cross-section. Place on prepared baking sheet, seam facing down; continue with each dough bal. Cover trays with kitchen towels and let rest in a warm spot until the cylinders rise and look puffy, about 30 to 40 minutes.
  6. Preheat oven to 220C (430F). Score each bun along the centre with a very sharp knife. Brush the shaped dough with some milk. Bake for 30 minutes. After that, check every five minutes, baking until the buns are crispy and golden brown. Transfer to a cooling rack.