Chapter 7: Breads

7.1 Flour Tortillas

Yield: 5 large tortillas Prep Time: 15 minutes Rest Time: 30–60 minutes Cook Time: 10 minutes Total Time: 55–85 minutes

Ingredients

2¾ cups (360 g) all-purpose flour
⅓ cup (70 g) lard or bacon fat
¾ cup (165 ml) warm water
1 tsp (6 g) salt

Instructions

In a food processor, pulse flour and lard until it resembles wet sand.
Dissolve salt in warm water. Slowly add to flour mixture until a soft, slightly tacky dough forms.
Turn out onto a floured surface. Shape into a log and divide into 6 equal balls.
Cover and let rest at room temperature for 30–60 minutes.
Roll out each ball into a 12–16 inch round.
Cook on a hot griddle 30 seconds per side until bubbles form and golden spots appear.
Stack in a towel to keep warm and pliable.

Notes

For large burrito-sized tortillas (12–16 inches), a standard pan may be too small. Try cooking them on a preheated baking steel or the bottom of an inverted wok to accommodate the full size.
Store wrapped in a towel or plastic for up to 2 days.

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7.2 Poolish Hamburger Buns

Yield: 6–8 buns Prep Time: 20 minutes Ferment Time: Overnight Cook Time: 15–18 minutes Total Time: 12–16 hours

Description

Soft, flavorful buns made with a poolish preferment for added depth and texture.

Ingredients

**Poolish (overnight)**
1¼ cups (150 g) bread flour
⅔ cup (150 ml) water
Pinch of yeast
**Final Dough**
2¾ cups (350 g) bread flour
¾ cup (180 ml) water
2 tsp (10 g) salt
1½ tbsp (20 g) sugar
2 tbsp (28 g) butter, softened
1 whole egg
2 tsp (6 g) yeast
**Finish**
1 egg, beaten (for egg wash)
Sesame seeds or poppy seeds (*optional*)

Instructions

Mix poolish and ferment overnight (12–16 hours).
Combine final dough ingredients with poolish and knead until smooth.
Let rise until doubled, about 1–2 hours.
Divide dough into 6–8 equal pieces (about 100–120 g each). Shape into tight balls and flatten slightly.
Place on a parchment-lined baking sheet, cover, and proof for 45–60 minutes until puffy.
Preheat oven to 400°F (200°C). Brush buns with egg wash and sprinkle with seeds, if using.
Bake for 15–18 minutes until golden brown and internal temperature reaches 190°F (88°C).
Cool on a wire rack before serving.

Notes

Best used within 1–2 days for maximum softness and flavor.
Store in an airtight container at room temperature.
To freeze, cool buns completely on a wire rack, then wrap tightly and freeze immediately. Use within 1 month for best quality.

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7.3 Italian Seeded Submarine/Hoagie Rolls

Yield: 4 rolls (10-inch) Prep Time: 30 minutes Proof Time: 2 hours Cook Time: 16–18 minutes Total Time: 2 hours 46–48 minutes

Ingredients

1 cup (250 ml) 2% milk, warmed to 105–110°F
1 packet (6 g) instant dry yeast
2 tsp (8 g) diastatic malt powder
3¼ cups (400 g) bread flour
1½ tsp (8 g) salt
1½ tbsp (20 ml) olive oil
2 tsp (10 g) honey (or sugar)
1 egg white + 1 tsp water (for egg wash)
Cornmeal, for dusting pan
Sesame seeds, for topping

Instructions

Stir yeast and malt into warm milk. Let sit 3–5 minutes until foamy.
Mix bread flour and salt. Add yeast mixture and mix to form a rough dough.
Let rest for 4 minutes.
Knead dough, slowly incorporating oil. Add honey. Knead 8–10 minutes more until smooth.
Cover and proof for 60 minutes or until doubled.
Divide into 4 equal pieces (173 g each), roll into 10-inch logs.
Place seam-side down on a cornmeal-dusted sheet. Score diagonally.
Cover and proof another 60 minutes.
Preheat oven to 450°F with a cast iron pan inside for steam.
Brush rolls with egg wash, top with sesame seeds.
Bake 9 minutes covered (using a large metal pan), then 7–9 minutes uncovered until golden.
Cool on wire rack.

Notes

Store in plastic for soft crust, paper for crisp.

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7.4 Ciabatta

Yield: 2 loaves Prep Time: 4 hours (plus overnight biga) Total Time: 20 hours

Description

A classic Italian bread with a chewy, airy interior and crisp crust. Made with a fermented pre-dough (biga).

Ingredients

**Biga (make the night before)**
1¼ cups (150 g) bread flour
⅓ cup (90 ml) water
Pinch of yeast
**Dough**
2¾ cups (350 g) bread flour
1 cup (250 ml) water
2 tsp (10 g) salt
¾ tsp (2 g) yeast

Instructions

Mix biga ingredients and let ferment 12–16 hours at room temperature.
Combine dough ingredients with biga. Mix until smooth and elastic.
Let rise until doubled (about 1.5 hours), doing 2 stretch-and-folds during the rise.
Gently turn dough onto a floured surface. Divide into loaves without deflating.
Proof 30–45 minutes.
Bake at 475°F (245°C) with steam for 20–25 minutes.

Notes

Handle dough gently to preserve air bubbles for an open crumb.
Great sliced for sandwiches or dipped in good olive oil.

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7.5 Bánh Mì Baguettes

Yield: 4 baguettes (8–12 servings) Prep Time: 30 minutes Proof Time: 2–3 hours Cook Time: 20–25 minutes Total Time: 3 hours 50 minutes–4 hours 55 minutes

Description

Crisp, airy baguettes with a thin, crackly crust, used in 2.18 Bánh Mì with Pork Belly (Vietnamese Sandwich) .

Ingredients

4 cups (500 g) bread flour
1½ cups (360 ml) water, lukewarm
2 tsp (10 g) salt
1 tbsp (12 g) sugar
2 tsp (6 g) instant yeast
1 tbsp (15 ml) rice vinegar

Instructions

Mix flour, salt, sugar, and yeast in a large bowl. Add water and rice vinegar, stirring until a shaggy dough forms.
Knead on a floured surface for 8–10 minutes until smooth and slightly tacky.
Place dough in a lightly oiled bowl, cover, and let rise for 1–1½ hours until doubled.
Divide dough into 4 equal pieces (about 200 g each). Shape into 12-inch baguettes with pointed ends.
Place on a parchment-lined or floured baking sheet, cover, and proof for 1–1½ hours until puffy.
Preheat oven to 450°F (230°C) with a cast iron pan inside for steam. Score baguettes diagonally with a sharp blade.
Pour 1 cup (240 ml) hot water into the cast iron pan to create steam. Bake baguettes for 20–25 minutes until golden and crisp.
Cool on a wire rack before slicing.

Notes

These baguettes are much lighter than traditional French versions.
They also work with grilled meats, tofu, or eggs.
Rice vinegar enhances the crust’s crispness; white vinegar can be substituted.

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