Birote salado para TORTA AHOGADA! Como el de GUADALAJARA🔥 Receta original paso a paso desde Alemania

Ingredients

• 250 g All-Purpose Flour (for the pre‑ferment (starter))
• 7 g Active Dry Yeast (for the starter; about 2¼ teaspoons)
• 1 cup Water (room temperature, for the starter)
• 500 g All-Purpose Flour (for the main dough)
• 12 g Salt (about 2 teaspoons, for the dough)
• 15 g Active Dry Yeast (for the main dough; about ½ ounce)
• 1.25 cup Water (warm (≈38‑40 °C) for the dough)
• 2 tbsp Vegetable Oil (for greasing bowl, surface, and hands)
• 1 cup Water (for creating steam in the oven (place in a tray on the lower rack))
• 1 tsp Salt (mixed with ¼ cup water to brush the loaves before baking)
• 0.25 cup Water (for the salted brush water)

Instructions

1. Make the pre‑ferment (starter)

   In a mixing bowl combine 250 g all‑purpose flour, 7 g active dry yeast, and 1 cup room‑temperature water. Stir vigorously until the mixture is smooth and slightly sticky.

   Time: PT5M

2. Ferment the starter

   Cover the bowl tightly with plastic wrap and let it sit at room temperature for about 6 hours, or until it is bubbly, very liquid, and has a pleasant sour aroma.

   Time: PT6H

3. Combine dry ingredients for the dough

   In the bowl of a stand mixer, add 500 g all‑purpose flour, 12 g salt, and 15 g active dry yeast. Mix on low speed for 2 minutes until evenly distributed.

   Time: PT2M

4. Add liquids and the starter

   With the mixer on low, slowly pour in 1.25 cups warm water (≈38 °C) followed by the entire 6‑hour fermented starter. Increase to medium speed and mix for about 15 minutes until the dough becomes smooth, elastic, and slightly tacky.

   Time: PT15M

5. First bulk rise

   Lightly oil a large bowl, transfer the dough into it, shape into a smooth ball, and coat the surface with a thin layer of oil. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 40 minutes.

   Time: PT40M

6. Preheat the oven and create steam

   While the dough is rising, preheat the oven to 250 °C (482 °F). Place a metal tray on the lower rack and add 1 cup water to generate steam when the bread goes in.

   Time: PT20M

   Temperature: 250°C

7. Shape the rolls

   Turn the risen dough onto a lightly floured surface. Gently deflate it, oil your hands, and divide the dough into 8 equal pieces (≈115 g each). Shape each piece into an elongated roll, folding the two ends inward and rolling to create the characteristic “bigote” shape.

   Time: PT15M

8. Second rise

   Place the shaped rolls on a greased baking sheet or parchment paper, cover loosely with a kitchen towel, and let them rise until they double in size, about 40 minutes.

   Time: PT40M

9. Brush with salted water and score

   Mix 1 tsp salt into ¼ cup water. Lightly brush each roll with this solution, then make a shallow diagonal slash on the top of each roll using a very sharp knife.

   Time: PT5M

10. Bake – high heat

    Slide the tray into the preheated oven. Bake at 250 °C for 15 minutes, keeping the steam tray in place.

    Time: PT15M

    Temperature: 250°C

11. Bake – lower heat for extra crunch

    Reduce the oven temperature to 200 °C (392 °F) and continue baking for another 10 minutes until the loaves are deep golden and very crisp.

    Time: PT10M

    Temperature: 200°C

12. Cool and serve

    Remove the rolls from the oven, transfer to a cooling rack, and let cool for at least 15 minutes before slicing. Use them for traditional torta ahogada or enjoy plain.

    Time: PT15M

Nutrition Facts

Calories

312

Protein

8 g

Carbohydrates

55 g

Fat

5 g

Fiber

2 g