Bread .......any kind

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?

 

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

 

@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.

 

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

 

Well.

I didn't delay...

 

Nice! Ive made enough to know what texure is right...i added way too much water for her recipe.

 

Yum. What ya think?

 

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/

 

All this tortilla talk, y'all better be using your hands to flip them

 

Of course!

 

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.

 

Duh!!

 

I've been doing 83-85g
Next time I'll bump it up to 87

 

@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.

 

didnt know they had that thanks!

 

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!

 

Wait have you been making corn tortillas as well?
How similar are corn vs flour?

 

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

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

 

Not in a while. 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

 

Yikes how you do that?