About this recipe
Pan birote, bolillo or pan francés, these little breads are a mini version of French baguettes. It is a typical bread of the Mexican city of Guadalajara and it is said that it was brought to Mexico by a baker following the army of Maximilian I.
I discovered these sandwiches by watching a very interesting video on the site of the Sourdough library which is located in Belgium. There I discovered some very interesting things about the sourdough that is used: a sourdough enriched with beer, egg and oil which gives an unmistakable flavor to this bread.
I admit that I have long searched for a recipe to prepare it, but I have not been able to find it, so I made the pan birote with my Milanese sourdough. You can
see that my yeast underneath speaks Mexican, because the bread came out
very good all the same.
Ah, I forgot, it is very important that you make the cut on the surface of the breads only just before putting them in the oven, otherwise the dough gets too large and the final shape is not precise (see photo step).
- 100g of sourdough
- 250g of bread flour
- 250g of white wholewheat flour
- 300g of water
- 1 teaspoon salt
Chop the sourdough, melt it in the water, then add the flour and finish with the salt. If you have used the mixer, change the leaf with the hook and continue kneading until you get a well-strung dough that wraps itself in a vortex on the hook.
If you are kneading by hand, knead the dough vigorously by turning and folding it until it is smooth and homogeneous. Form a ball, cover it with cling film and let it rest for at least 30 minutes, then make the folds: roll out the dough into a rectangle, then fold a third of the rectangle towards the center and the other third over the previous one, turn the dough 90 degrees and do the same thing again. You will eventually get a kind of ball.
Put it back in the bowl, cover it with cling film and let it rise again for 2 hours at room temperature, then put it in the fridge overnight.
The next morning, take the dough out, bring it back to room temperature for at least 2 hours and divide it into 9 pieces of 100 g each. Stretch each piece of dough up to a span, forming a kind of rounded long dough, then form two final points by gently passing the rib of the hands back and forth on the ends of the dough.
Arrange the breads gradually on the baking tray covered with parchment paper. Turn on the oven and bring it to 230 °, better ventilated, with a deep pan on the bottom.
As soon as it reaches temperature, make a longitudinal cut on the surface of the sandwiches, pour 300 g of water into the pan (or how much there is) and bake
the bread. After 10 minutes go to the static oven and continue cooking for another 10 minutes. Remove
from the oven and leave to cool on a wire rack.
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