February 1, 2015
I was ready for something that didn’t require multiple risings and many steps, and these Sacaduros fit the bill. I made the full recipe of Basic Hearth Bread Dough, mostly because I was too lazy to do the math for 75%. I felt confident that the extra 25% wouldn’t go to waste. Afterall, butter, salt and Daniel Boulud felt like a sure thing. I was right. Making these Sacaduros was a treat for me and even though the dough didn’t unfold like it was suppose to, I still enjoyed the deep buttery and salty flavours. I think they didn’t unfold because I kept the dough a bit too sticky while shaping the rolls. The Sacarduros are best when fresh out of the oven because that’s when they are the easiest to eat and the most addictive. The next day, the hard crust softened and they became a bit too chewy. Still the butter and salt was really enjoyable. Here’s how it was making the Sacaduros: – This dough starter took a good deal of water, more than usual. It was no problem really, but I took notice of how loose it was.
I also enjoy seeing the dough starter heave the flour blanket and crack it like it’s the earth’s mantel or something. Stand back!
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