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Bread .......any kind

Discussion in 'Food Talk' started by krap22, Dec 26, 2017.

  1. Oct 1, 2024 at 1:13 PM
    #1101
    amyracecar

    amyracecar suck it up buttercup

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    Making them and storing them is pretty freaking good too - I put parchment between them, pop in freezer and when I wanna eat one, just toast it up for a minute on a med/low skillet. Truly, they don't lose much in the freezing - I do the same with the brioche burger buns I make and the cuban bread.

    I work at a butcher shop - we toss a good bit of fat back/leaf lard out so every now/again we render a bunch for ourselves
    I have a 2nd quart and a pint of rendered ossabaw leaf lard in the freezer too


    Question for @wilcam47 + @Kwikvette
    Can you store tortilla dough?
    Like make the balls and then put them in the fridge for later?
     
  2. Oct 1, 2024 at 1:19 PM
    #1102
    Kwikvette

    Kwikvette Chief Executive Officer at Kwik Fab

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    I've never specifically stored tortilla dough, but have stored dough for pie crusts, cookies, and breads even

    I round them off into balls, wrap in tight plastic, then throw a label (painter's tape) and it's ready for freezing

    Never had any issues for any doughs I've kept frozen
     
  3. Oct 1, 2024 at 1:52 PM
    #1103
    wilcam47

    wilcam47 Keep on keeping on!

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    @amyracecar
    I havent really. But id think if you sprayed lightly with oil and wrapped them in plastic it would work. Otherwise they stick to the plastic. They do dry dry out and the dry pieces show up in tortillas once rolled out.

    But a true sopapilla recipe is similar and restaurants must make batches ahead of time, because no way they can knock out a fresh batch of dough made to order.
     
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  4. Oct 1, 2024 at 2:34 PM
    #1104
    amyracecar

    amyracecar suck it up buttercup

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    I made more lard tortillas today and i watched this video at @wilcam47 suggestion
    The ratios are the same [flour/fat/water]
    This time i did not use the mixer and did it by hand - i melted the lard tho and i will melt the butter when i do that version next out of habit..

    It was really helpful to see how her dough behaved
    I mixed it by hand and added just enough water to get it sticky, then put it on the counter and kneaded a few times into a cohesive/nonsticky dough
    I didn't need the whole 1.25 cups of water either

     
    wilcam47 likes this.
  5. Oct 1, 2024 at 5:35 PM
    #1105
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    Well.

    I didn't delay...

    IMG_0677.jpg
    IMG_0680.jpg
     
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  6. Oct 1, 2024 at 5:47 PM
    #1106
    wilcam47

    wilcam47 Keep on keeping on!

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    Nice! Ive made enough to know what texure is right...i added way too much water for her recipe.:anonymous:
     
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  7. Oct 1, 2024 at 5:47 PM
    #1107
    wilcam47

    wilcam47 Keep on keeping on!

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    Yum. What ya think?
     
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  8. Oct 1, 2024 at 6:08 PM
    #1108
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    I think I need practice.

    But worth the effort.

    This is the recipe I used (the revised one without baking powder/soda). I did a half batch and still ended up with about 10-12. I think I need to use less heat on the next go.

    https://www.muydelish.com/flour-tortillas/
     
    wilcam47[QUOTED] likes this.
  9. Oct 1, 2024 at 6:13 PM
    #1109
    Kwikvette

    Kwikvette Chief Executive Officer at Kwik Fab

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    All this tortilla talk, y'all better be using your hands to flip them :luvya:
     
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  10. Oct 1, 2024 at 6:21 PM
    #1110
    wilcam47

    wilcam47 Keep on keeping on!

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    Of course!
     
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  11. Oct 1, 2024 at 6:25 PM
    #1111
    wilcam47

    wilcam47 Keep on keeping on!

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    If you have a kitchen scale 87-90 grams is good sized ball dough. Heat pan to med heat setting 3-4 minutes. The brown spots should be toasty but not break.

    I let the tortilla cook for 1min on first side(roll out next one) flip and cook for 30secs and done.
     
  12. Oct 1, 2024 at 6:41 PM
    #1112
    amyracecar

    amyracecar suck it up buttercup

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    Duh!!
     
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  13. Oct 1, 2024 at 6:42 PM
    #1113
    amyracecar

    amyracecar suck it up buttercup

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    I've been doing 83-85g
    Next time I'll bump it up to 87
     
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  14. Oct 1, 2024 at 9:00 PM
    #1114
    Kilo Charlie

    Kilo Charlie I have lost my way

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    @wilcam47 try using salted butter and see if they spoil as fast?

    The only ones I've ever made were made with blue corn masa.. because I could. At the Walmart with all the other things so it's not hard to find.

    upload_2024-10-1_23-0-0.jpg
     
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  15. Oct 2, 2024 at 4:45 AM
    #1115
    wilcam47

    wilcam47 Keep on keeping on!

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    :eek::eek::101010:didnt know they had that thanks!
     
  16. Oct 2, 2024 at 5:10 AM
    #1116
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    I used the scale to make the dough.
    But for making the tortillas, I'm pretty much just winging it.
    I had the heat at mid-high at least, so I think it was just too hot. I'll turn it down next time to medium, which I kind of started to trend to toward the end.

    But it went pretty well, didn't make a huge mess, and got homemade tortillas out of it, so, yee haw!
     
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  17. Oct 2, 2024 at 1:08 PM
    #1117
    amyracecar

    amyracecar suck it up buttercup

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    Wait have you been making corn tortillas as well?
    How similar are corn vs flour?
     
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  18. Oct 2, 2024 at 1:10 PM
    #1118
    amyracecar

    amyracecar suck it up buttercup

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    Made the butter tortillas today, I might like them better than the lard ones . . . .

    I also burnt the crap outta my arm :mad:
    Only been an hour and I can see where the blister is gonna be

    IMG_20241002_160247.jpg IMG_20241002_160901.jpg
     
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  19. Oct 2, 2024 at 1:16 PM
    #1119
    wilcam47

    wilcam47 Keep on keeping on!

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    Not in a while:pout::pout:. Last thing i made with masa was tamales but thats been a while as well. I need to make some when it cools off more. They freeze really excellent.

    Dunno how they would do with blue masa for tamales...hmmm
     
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  20. Oct 2, 2024 at 1:16 PM
    #1120
    wilcam47

    wilcam47 Keep on keeping on!

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    Yikes how you do that?
     

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