
Usually i used to made some "conchas"( wich is a tipical mexican bread) using "Pate Fermente" a kind of solid polish, here in mexico its been called "Pata", today i realized i haven´t "Pate Fermente" and i have to disscard some of my sourdouhg starter, well what about to use a little quantity of starter instead of "Pate fermente" ?
I began with 20% of the weigth of the totally dough.
Here the Recipe and the procedure:
For the Bread :
Mexican " Concha" | |||
Ingredient. | Weigth (gr) | Onzas | % Baker |
Butter | 100 | 3.5 | 20 |
Flour (Unbleach) | 500 | 17.5 | 100 |
Brown Sugar | 150 | 5.3 | 30 |
Flower Salt | 5 | 0.18 | 1 |
Milk | 100 | 3.5 | 20 |
Wet Yeast | 5 | 0.18 | 1 |
Egg | 120 | 4.2 | 24 |
Vanilla Extract | 5 | 0.18 | 1 |
Sourdough Starter | 180 | 36 |
For The Cover :
Weigth (gr) | Onzas | % Baker | |
Butter | 200 | 7 | 40 |
Sugar | 200 | 7 | 40 |
Flour | 200 | 7 | 40 |
Almond Powder | 50 | 1.8 | 10 |
- Put together flour, half of sugar, half of Butter, sourdogh starter, milk,wet yeast, Egg, Vanilla extract, and upss!! i almost forgot one teaspon of orange peel.
Mix 5 minuts then put salt, the rest of the sugar and butter, continue mixing until the dough pass the membrane
test.
Let the dough rest in a warm place 2 hrs ( or until double the size).
After that cut into 100 gr. pieces and shape in a small "boulee".
put the pieces in a tray cover with paper baker.
paint the pieces with melted butter.
now it´s time to prepare the sweet cover, put together in a mixer the butter, sugar, almond powder and flour and you could put or a tablespon of vanilla extract or 50 gr cocoa powder. Mix well until looks homogeneus and feel very soft. Take a little of this cover and make a flat "tortilla" and put it on the your piece.
well, it´s time to wait the second fermentation 2 hrs at leats.
After that prepare your oven at 300 °F and bake at 15 min. until apear a gold color in the bread (not the cover).
Finally!!
Enjoy it with a Cup of Chocolate, but let me see...
Mexican Bread, Mexican Chocolate sound good, the real Mexican Chocolate it´s not prepared with milk but water and lot of foam on the top.
Replies
That bread would be a big hit at work. Are you going to write up the recipe?
Yes, thanks.
I´ve been update the recipe, using other units of mesure, ounces and bakery percentage.
Enjoy it and please let me now when you put in action this recipe.
They look fabulous! Did you do the markings/cuts on the top individually? Beautiful!
How about a recipe for that wonderful Mexican hot chocolate too?? I love it every time I have it
I've never made a recipe using grams and have no Idea how to convert it to cups, teaspoons & tablspoons. Also I have no Idea what 'wet yeast is' how much dry yeast would we add to water? or could we add extra starter to leave out the commercial yeast? Oh and where to find Almond Powder?
Well, i´ve been update the recipe with another units i hope it be good for you. Also the wet yeast is the
most polular form we used here in México but you can use dry yeast using only 1/3 of the recipe and adding it to the milk, of course you can decide not use yeast but only sourdough starter, but prepare your self because the time bettewn fermentations could be really long.
If you can´t get almond powder in your store or market, you can make it by yourselt, just buy some almonds and put it in to your blender until if looks like dust.
Thank you for this recipe, I haven't had Mexican Bread since I life California and moved to Canada. Now I can make it myself.
These look just wonderful, I have some Mexican drinking chocolate pieces in my pantry, I might just have to make some of these breads to go with the chocolate sometime soon! Do you make the pattern on top with a fork? Thanks for posting your recipe.
Ola,
I have a friend in Mexico with a small bakery. I forwarded your site to her. Maybe you can help each other:)
They look amazing, I'm going to bookmark this page and give them a try when I've got a bit more time!
Thanks for sharing!
Hi! I am Mexican, (living in Cleveland since 2012). I have prepared my loved conchas in the "normal" way but I am really looking for healthier bread. I found now your recipe with the sourdough! thank you so much for posting it! I am preparing them now. Thanks a lot!.
Regards countryman. Please write me any questions and if I can help you count on it, I will upload a post with some cookies in sourdough. Hugs
Saludos paisano. Por favor escríbeme ante cualquier duda y si puedo auxiliarte cuenta con ello, voy a subir un post con unos bisquetes en sourdough. Abrazos
Thank you for this recipe. I had to put the dough in the fridge overnight thanks to my late start and it possible added to the nice flavor. I used a 1:2:2 starter and so it might have contributed to a denser concha. I'm trying again this weekend with a 100% hydration starter to see if there is a noticeable difference. Either way, this is such a keeper. xo