Authentic Mexican Bolillis SFM

MEXICAN BOLILLOS

CRUSTY OVAL - Yum! 

10 bolillos

Please read entire recipe 

* 1 (7 1/4 g) package active dry yeast or 2 1/4 teaspoons active dry yeast

* 1 1⁄3 cups warm water

* 1  tablespoon honey

* 1 tablespoon lard or 1 tablespoon shortening, melted and cooled 

* 1 1⁄2 teaspoons salt

* 3 1⁄4 - 4 cups flour

* 1⁄4 cup cold water

* 1 teaspoon cornstarch

Instructions 

* Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.

* When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.

* Add 2 1/2 cups flour.

* Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.

* Gradually stir in as much of the remaining flour as needed to make a soft dough.

* Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).

* Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.

* Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).

* Punch the dough down and knead briefly on a floured surface.

* Divide dough into 10 pieces and roll into balls.

* Work with the palms of your hands and start at the center of each ball to roll out into ovals.

* Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.

* Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.

* Meanwhile heat oven to 375F degrees.

* Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.

* Brush each roll with the cornstarch mixture.

* Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.

* Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.

* Serve warm & fresh from the oven with a pound of butter 🧈😂👍

Sourdough Bread SFM

This dough was so fluffy during shaping. It filled up the 10” oval banetton basket. I was very worried throughout the cold retard. Decided to bake it after 5 hrs in the fridge so that I could sleep in peace😴

However to my surprise it tasted very soft and fluffy. Very delicious ☺️

Room temperature 28°c

300g.   Bread flour 

25g.      Whole wheat flour 

260g.   Water 

65g.      Starter 

6g.         Salt

- Autolyse flour & water for 60 mins 

- Add starter - use rubaud method 5 mins (cover & rest 30 mins) 

- Add salt - rubaud method 5 mins (cover & rest 60 mins)

- 2 sets of stretch and fold (30 mins intervals)

- Lamination (30 mins)

-  2 sets of coil fold (30 mins, until shaping)

- Bulk fermentation 5 hrs

- Shape and freeze 30 mins (thinking that this would slow down its fermentation) 

- Cold retard at 2°c for 5hrs

- score & spray water

- Bake preheat oven & Dutch oven at 250°c 20 mins (with lid)

- 220°c 20 mins (without lid)

- Off heat, remove from Dutch oven. Place it back into the oven (oven’s door open) for 15 mins before removing it.

Or use this recipe 

Ingredients 

300 grams water

100 grams starter

450 Bread flour

10 grams Kosher Salt

Add starter to water

Put flour on top with salt on top of flour 

Mix well with wooden spoon or plastic bowl scraper just enough to incorporate. 

Cover and leave alone for 30 mins 

After 30 mins pull dough while in bowl 3 consecutive rotations and cover again for 30 mins, after 30 mins stretch and fold again 2 rotations, cover again for 30 mins, after the 30 mins fold gently 1 rotation, each rotation is like 4 fold and stretches, leave covered at room temp for 2.5 hours covered with towel. So far you have 4 hours time committed to dough after the 2.5 hours. After 2.5 hours take out of bowl onto floured surface. 30 more mins covered. After the 30 mins fold and stretch gently but tight ball. Place on sheet pan with parchment paper and cover with lightly sprayed with cooking spray on plastic wrap and cover dough spray side in dough. Refrigerate for 6 hours or until next morning, preheat oven to 475 degrees with Dutch oven pan in oven.  When oven reaches 475 with pan in take pan out and place the bread and paper into the Dutch oven with top of dough scored replace lid and bake for 20 mins. After 20 mins take lid off and continue to bake another 15- 20 mins. Bon Appetite.  Let me know how it comes out for you. Any questions feel free to message me.

OATS AND PORRIDGE BREAD SFM

A surprise 💝 for a friend 

Sourdough bread with oat porridge & flaxseeds

270g.       Bread flour 

15g.          Wholegrain plain flour 

15g.         Whole wheat flour 

230g.      Water

60g.         Active Starter 

6g.            Salt

Oat porridge: 

25g.    Butter

40g.    Rolled oats 

15g.     Flaxseeds 

60g.    Water

Room temperature 24°c 

Autolyse flour & water (cover & rest 1 hrs)

Add starter (cover & rest 30 mins)

Add salt (45 mins)

1 set stretch & fold (30 mins)

Lamination (add oat porridge) (45 mins)

1st coil fold (45 mins)

2nd coil fold (until shaping) 

Bulk fermentation 6hrs (from adding starter to shaping)

Shape & Transfer to banneton basket & cover & rest 20 mins 

Cold retard 12 hrs at 3°c

Freeze 30 mins 

Score & spray water on the dough 

Bake at preheat oven & Dutch oven at 250°c 20 mins (with lid)

220°c 25 mins (without lid)

Sweet Levain for Brioche SFM

Sweet levain recipe 

40gr sd starter 

30gr bf

28gr water

2gr honey or sugar

Mix all. Keep it at warm place in 3-4h until it rises triple.

Brioche bread recipe 

Hi all 👋 My first sourdough brioche. They’re not perfect but love the taste 😘

I followed this recipe:

-240gr bf

-100gr sweet levain 

-20gr custard powder

-100gr unsalted butter

-2 large eggs

-60ml milk

-3gr salt

-60gr sugar

Blueberry Sourdough Bread SFM

Recipe 

Ingredients 

500g Bread Flour

350g Water

50g Sourdough Starter

10g salt

1 cup of blueberries.

Dhokra made with readymix dhokra powder

Garam garam thali Dhokras... love it straight from the steamer with little bit of oil and garlic ni chutney 😋💞 and nice cup of masala chai ☕😃🥰

Who likes this kind of Dhokras and how do you like yours?

My Recipe for thali dhokras

2 bowls Dhokra flour 

3 bowls of yogurt 

Method 

Put the flour in a medium sized mixing bowl and add yogurt mix it well till nice and smooth... The batter should not be too thick or thin, cover the bowl and leave it in  warm place to ferment over night.

Next day in a small bowl put 

1/4 teaspoon of bicarbonate soda

1  teaspoon of sugar

2 tablespoons of oil 

2 tablespoons of warm water

 mix it well  Add it  to the Dhokra mixer 

Now add 2 teaspoons of salt 1/4 teaspoon of haldi, 1 teaspoon of garlic paste, ginger and chilli paste to taste and handful of fresh chopped dhana mix it all together...

Now take a steamer fill it with little water ..... Take a another mixing bowl add about one cereal bowl of Dhokra mixer add just little bit of oil , little water and one level teaspoon of eno mix it well add put in greased steamer tray sprinkle little bit of chilli powder on top and steam it for about 20 minutes on medium heat..Do the same with rest of the mixture.. From all the mixture it will make about four trays...sorry for any mistake please let me know if you have any problems while making it will try to help you out.

Bread from Finland SFM 5 star

Pulla

2 packages (2 scant tablespoons) active dry yeast
1/2 cup warm water, 105°F to 115°F.
2 cups milk, scalded and cooled to lukewarm
1 cup sugar
1 teaspoon salt
1 1/2 teaspoons freshly crushed cardamom seeds
4 eggs, at room temperature
8 to 9 cups unbleached all purpose flour
1/2 cup soft or melted butter
Glaze:
1 egg, beaten
1/2 cup sliced almonds and/or pearl sugar

1. In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes or so until yeast begins to foam. Stir in the milk, sugar, salt, cardamom, eggs, plus enough flour to make a batter (about 2 cups). Beat until the dough is smooth and elastic. YOU CAN ALSO DO THIS IN THE BOWL OF A STANDING MIXER.

2.Add about 3 cups more flour and beat until the batter appears glossy, with no lumps. At this point I often let the dough sit for 15 minutes or so to let it “come together” – but that isn’t necessary. Then beat in the melted butter.

3. Beat in additional flour to make a stiff dough that can be kneaded. Often, I mix the dough with the dough hook on my standing mixer adding flour gradually. Be careful not to add too much flour – When dough is kneaded enough, it will have the feel of “wet paint” when touched with your knuckles.

4. Cover and let rise until doubled, about 1 hour.

5. Turn dough out onto a lightly oiled and floured board. Divide into 3 parts, then divide each of the three parts into 3 parts. Shape each into a strip about 16 inches long by rolling the dough between the palms and the board. Braid 3 strips together into a straight loaf, pinch the edges together, and tuck under. Repeat for the second and third loaves. Lift the braids onto lightly greased or parchment covered baking sheets. Let rise for about 20 minutes (the braids should be puffy but not doubled in size).

6. Glaze the loaves by brushing with the egg glaze. Sprinkle with almonds and/or pearl sugar.

7. Preheat the oven to 400°F. (or for convection oven, to 350°F.) Bake for about 20 to 25 minutes. Do not overbake or the loaves will be too dry. Remove from the oven when light golden-brown. Cool on a wire rack. Makes 3 braids.c

Sourdough Boule SFM 5 star

  I autolyse the flour(s) and water for at least 30 minutes. After then add in the rest of my ingredients and use my Kitchen Aid with the dough hook and mix the ingredients for 7-10 minutes, depending on how the dough is pulling together.  I do 3,5,or 8 folds in every 20-30 minutes and then bulk ferment for 2-3 hours depending on the temperature of my kitchen.Shape and place the dough in a brotform (covered wih a towel or plastic wrap) then refrigerate overnight to be baked the next morning. 

Note

The first rise (just after mixing) usually looks kind of like shaggy.  Do the stretch and folds until it holds together (3,5,8) times.  I usually have to do 5-8 stretch & folds until I’m happy with how it feels.  I think you’re OK, just keep on strengthening the dough until you can form it into the boule.

 Mine is always well integrated and smooth, even at 78% hydration (78 g water for every 100 g of flour be sure to include starter amounts in the calculation)

Mine was super wet too.  Like stick to your hands bad wet.  I used a little oil on my hands and it turned out fantastic.  

Sourdough Bread so good SFM

I used 2/3 of the dough to make sourdough pizza bases, so you'll need to play around with measurements. 

Used 200g starter, 600ml warm water - dissolve, leave for 30mins. Add 800g bread flour, pinch of salt, mix until its shaggy. Cover and leave 60mins. Knead, cover,  leave 60mins. Then stretch and fold 3 x in 1 hour intervals. 

I then used 2/3 of the dough to make 2 pizzas (soooo good!) and this loaf was actually an experiment using the leftover dough!!!

 I added about 1tbsp poppy and flax seeds, dried crushed oregano, and half a jar of spanish olives (drained). 

Shaped, smothered in flour, then placed into a heavily floured hairnet lined small oval banneton. 

Left it in the fridge around 20hrs, then flipped upside down into baking paper (this is where it stuck and ripped on its way out 😭😭😭 i had such a pretty cutting design planned) placed in a Dutch oven closed and baked at 260°C for 25mins, then lid open,  spray water to create steam,  and bake at 220°C a further 40mins 

I also follow Zoe Fancios 5 minutes  read recipe.  Very easy to follow. Mo knead recipe. 

Lose Weight in 20 days 5 star remedy

Roast

Alsi 2 tbsp

Soonf 2 tbsp

White cumin 2 tbsp

Ajwain 2 tbsp.

Until nice aroma. Dont burn it.

Let it cool then make a powder. 

Add 1 tsp black salt powder. 

How to consume 

Every in the morning. Add 1 tbsp of this powder in Luke warm water and consume.

Dont eat breakfast for at least 1 1/2 hour.

If you like to consume in evening. Do that before dinner.

Avoid

Fast food, pizza, sweets and fatty stuff.

Exercise.  And you will lose lot of weight.

Try it

bread machine bread SFM

Bread machine bread

Water 1 + 1/4 cup

Olive oil 1 tbsp

Salt 1 tsp

Sugar 1 tbsp

All purpose flour 3 + 1/3 cup 

Active dry yeast 3 tsp level

Use basic setting  3 hours cycle.