This technique is used to preserve foods, improve their nutritional value, enhance flavors and create unique textures, being key both in the traditional cuisine of products probiotics such as yogurt or sauerkraut, as well as in the baking industry.
Fermentation processes are carried out in a controlled manner, adding defined and selected microorganisms, to obtain, for example, yogurt, although they can also be naturally present in foods, such as sourdough bread. Chef Pablo Pacheco Soto created a unique hamburger bun, which is the ideal companion for your favorite dish.
Ingredients
For the sourdough:
100 grams of flour
2 cups of water
8 grams of yeast paste
For the bread:
50 grams of sugar
60 grams of milk powder
1 cup whole wheat flour
1 cup of strong flour
2 tablespoons of salt
2 eggs
Half cup of vegetable oil
Preparation
- Make a bowl on the work table with the dry ingredients and then add the eggs, oil and, finally, the sourdough in the center. Knead well and set aside for an hour and a half.
- Weigh 140 grams of this dough for each of the loaves, which is 10 in total. Do the procedure of “adding air to the bread”, which is essential, which consists of pulling the dough from the outside in, a movement that is repeated five times.
- Place each loaf in its previously greased and floured baking tin, and let it rest for another half hour. Preheat the oven to 150 degrees Celsius.
- Bake them for 15 minutes on each side (total, 30 minutes). Add egg frosting and press each loaf to give it a round shape. Accompany it with a good meat pie.
Profile of chef Pablo Pacheco Soto
- Pablo Pacheco Soto is originally from Santiago Atitlán, Sololá.
- He studied Gastronomy at Intecap de Sololá, and two more years at the Private Technological Institute of the West, in Quetzaltenango.
- It specializes in Mexican, Guatemalan and American cuisine, as well as baking and pastries.
- He interned at the Irtra hostels, in Retalhuleu, as well as at the Casa Oaxaca restaurant, in Oaxaca, Mexico, one of the 120 best restaurants in that country, according to the Mexico Guide.
- She studied pastry at the Deseret SA Kitchen Studio, in Quetzaltenango, to perfect and innovate her knowledge.
- He founded his pastry shop and bakery Los Olivos, in Santiago Atitlán, Sololá.
- He returned to the country recently, after a work stay in Mexico, for 10 months, and in El Salvador, for four months.
- He recently opened his restaurant and cafe called Praga, in Santiago Atitlán, Sololá, and will soon open a branch in Mexico.