We had a few friends over for dinner and couldn't stop eating these! What's your favorite party food? I think I just found mine. Comment down below, like the video and share it if you enjoyed it!
WOW WOW WOW !!! Another work of art, from start to finish MKZ!! I just KNEW you were setting aside that small portion for Jake and was SO happy to see him get it, at the end! I've never "understood" tacos before, but THIS one I get! They looked delicious (and may I just say you have the luckiest friends in the world?!!) (BTW I see it reads 1 gram of yeast, but looked like you used a 1/4 tsp (125 mL) measuring spoon. Very handy for me to know as I don't have a micro measuring scale.)
Another beef recipe that lends itself to many things is the apple or pear marinated beef bulgogi..Modern Pepper site has great recipes for that. Another couple things..Lady and Pups has an interesting way of putting two tortillas together separated by some lard roux, rolled out and cooked you get two incredibly thin tortillas in the Sonoran handkerchief style. However, the lady at Herencia de las Viudas can make them larger and just as thin by hand, amazing technique to watch. Since you make amazing breads, thought you’d like to see some amazing flatbreads! I’m starting to explore saj and the middle eastern breads, I’m loving my yogurt enriched pitas, lovely soft dough to work with. Sour cream works too, makes a slightly tangy and very white dough that’s also very soft. My current pita dough is 3/4c warm water, 7g yeast, 16g sugar, 450g bread flour, 3/4c whole fat Greek yogurt, 1.5teaspoon salt, 3 tablespoons olive oil, just fyi..I usually double or triple, they freeze great. The yogurt and olive oil make super soft and fragrant pitas! I bake in a very hot 500F oven, 3 to a cookie sheet on dry parchment, 5 minutes, 100% puff rate, lovely little dudes! Don’t bake too high in the oven, lower third, or they rise and burn on top. Just stack as they come out of the oven under a towel, push down lightly as you add more and they flatten out. Recruit all your trays for quick in an out of the oven.
Once you add yeast fermentation begins so I don’t think you are doing what is traditionally understood as “autolyse.” I’ve even see bakers mixing all the ingredients and refer to the rest period before any kneading or other manipulation of the dough as “autolyse.” IMO, it’s useful when baker’s are consistent using terms. I’ve seen bakers refer to what you did - adding the yeast but holding back the salt until after a rest period - as “fermentolyse” but I don’t know if the term is standard among professional bakers.
Tanks for these recipe.... Very smart... 😉 But when I do an autolysis with the yeast for an hour, rest for a few times for the folds, the day after the dough is to much grown-up and the final result is a not very good thing. What do you think about? Bye from Sorrento
@@MileZeroKitchen You're a GENIOUS!!! I'm working to open a restaurant and I'm looking for advice on Italian machines, I'll write to you tomorrow by your new website
