Kyra

birotesalado hashtag performance

The TikTok hashtag #birotesalado showcases the delicious, savory Mexican bread, often enjoyed as a taco or sandwich. It highlights cultural culinary traditions, unique flavors, recipes, and creative food pairings in fun, engaging videos.
šŸ„–Birotes Salados, Part 2: Final Dough & Bulk Fermentation This is the longest and probably most difficult part of the process, but itā€™s not labor intensive! Bulk fermentation was without a doubt, the hardest part about sourdough to master. I still havenā€™t really ā€œmasteredā€ it to be honest, but I do think I have a very good understanding of it now. Itā€™s really all about visual cues, rather than timing. Time CAN be an accurate way to measure bulk fermentation, IF and only if you are also keeping track of/controlling temperature. I donā€™t wanna get too into it here since I am also still learning- but understanding this is what ultimately helped me nail the bulk fermentation process. The full written recipe is on my blog as always! Stay tuned for part 3 tomorrow~ #birotesalado #guadalajara #jalisco #sourdough
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šŸ„–Birotes Salados, Part 2: Final Dough & Bulk Fermentation This is the longest and probably most difficult part of the process, but itā€™s not labor intensive! Bulk fermentation was without a doubt, the hardest part about sourdough to master. I still havenā€™t really ā€œmasteredā€ it to be honest, but I do think I have a very good understanding of it now. Itā€™s really all about visual cues, rather than timing. Time CAN be an accurate way to measure bulk fermentation, IF and only if you are also keeping track of/controlling temperature. I donā€™t wanna get too into it here since I am also still learning- but understanding this is what ultimately helped me nail the bulk fermentation process. The full written recipe is on my blog as always! Stay tuned for part 3 tomorrow~ #birotesalado #guadalajara #jalisco #sourdough
Replying to @Mandible šŸ„–Birotes Salados, Part 3: Shaping & Proofing This is my favorite part of the process! It took me a while to get shaping down. I found that a lightly floured surface REALLY helps with this part, so donā€™t be shy with the flour! Itā€™s definitely ok- I watched a lot of videos of how the bakeries in GDL do it, and they use a mound of flour to continue dusting so they donā€™t stick. The full written recipe is already on my blog as always! Stay tuned for the 4th and final part tomorrow (unless you want a part 5 about the history + how I formulated my recipe!) #birotesalado #guadalajara #jalisco #sourdough
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Replying to @Mandible šŸ„–Birotes Salados, Part 3: Shaping & Proofing This is my favorite part of the process! It took me a while to get shaping down. I found that a lightly floured surface REALLY helps with this part, so donā€™t be shy with the flour! Itā€™s definitely ok- I watched a lot of videos of how the bakeries in GDL do it, and they use a mound of flour to continue dusting so they donā€™t stick. The full written recipe is already on my blog as always! Stay tuned for the 4th and final part tomorrow (unless you want a part 5 about the history + how I formulated my recipe!) #birotesalado #guadalajara #jalisco #sourdough
šŸ„–Birotes Salados, Part 4: Baking Iā€™m already knowing this is gonna scare some people away šŸ˜« This part of the recipe is where I kept failing in the last 3 years. I just couldnā€™t get my birotes to open up, and itā€™s mostly because I have a gas oven! If you have a gas oven and follow these steps, I promise you can make beautiful birotes. If you have an electric oven, chances are youā€™ll have a much easier time with this. I havenā€™t tested it myself, but you can probably skip the initial burst of steam step, and donā€™t need to block vents. The reason I have to do all this with a gas oven is because THEY DO NOT HOLD STEAM! Steam is SO important to develop a nice crunchy crust. The ā€œoven offā€ method is also important because it allows the bread to rise to its full potential with RESIDUAL heat, which prevents the crust from hardening too quickly, thus preventing maximum oven spring. The full written recipe is already on my blog as always! Stay tuned for part 5 next week, where Iā€™ll talk about the history of the birote and how I formulated my recipe šŸ˜Š #birotesalado #guadalajara #jalisco #sourdough
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šŸ„–Birotes Salados, Part 4: Baking Iā€™m already knowing this is gonna scare some people away šŸ˜« This part of the recipe is where I kept failing in the last 3 years. I just couldnā€™t get my birotes to open up, and itā€™s mostly because I have a gas oven! If you have a gas oven and follow these steps, I promise you can make beautiful birotes. If you have an electric oven, chances are youā€™ll have a much easier time with this. I havenā€™t tested it myself, but you can probably skip the initial burst of steam step, and donā€™t need to block vents. The reason I have to do all this with a gas oven is because THEY DO NOT HOLD STEAM! Steam is SO important to develop a nice crunchy crust. The ā€œoven offā€ method is also important because it allows the bread to rise to its full potential with RESIDUAL heat, which prevents the crust from hardening too quickly, thus preventing maximum oven spring. The full written recipe is already on my blog as always! Stay tuned for part 5 next week, where Iā€™ll talk about the history of the birote and how I formulated my recipe šŸ˜Š #birotesalado #guadalajara #jalisco #sourdough

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