Pancito Potosí Baguette Recipes

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PANCITO POTOSí: BAGUETTE



Pancito Potosí: Baguette image

This dough needs time to develop full flavor, but the result is a bakery-quality baguette made in your own kitchen. Thanks to a steam-heated baking technique, this baguette has a complex outer crunch paired with a soft interior. (For baking, accurate metric measurements produce the best results, so we recommend using a digital scale for this recipe.)

Provided by Zachary Golper

Categories     side-dish

Time P1DT10h

Yield 8 servings

Number Of Ingredients 10

90 grams (.25 cups plus 2 tablespoons) water at about 60 degrees F
1 pinch (about 0.2 grams) instant yeast
90 grams (.5 cups plus 2.5 tablespoons) unbleached white flour
110 grams (.25 cups plus 3.5 tablespoons) water at about 60 degrees F
1 pinch (about 0.2 grams) instant yeast
225 grams (1.5 cups plus 1.5 tablespoons) unbleached white flour, plus more as needed
25 grams (3 tablespoons plus 1 teaspoon) dark rye flour
9 grams (1.5 teaspoons) fine sea salt
313 grams (2.5 cups) unbleached white flour
63 grams (.5 cups) fine semolina flour

Steps:

  • Starter: Also called pre-ferment, levain, or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add water to the container, then the pinch of yeast. Tare to zero again and add the correct amount of flour to the water and yeast. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover the container with plastic wrap and let rest at room temperature, away from direct sunlight, for 10-16 hours, but optimally 12 hours.
  • Dough: Place container with starter onto the scale and tare to zero; then add water around the edges of the container and use a rubber spatula loosen the starter. Empty contents into a bowl and use a sturdier wooden spoon to mix, so there are fewer lumps. Stir in pinch of yeast. Then add white flour, rye flour, and salt. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated. Dough will look shaggy, with some flour still visible in the bowl.
  • Roll and Tuck: A technique to develop gluten in the dough so it becomes firmer and easier to work with. This is done one time, followed by a resting period. Using a plastic bowl scraper, push the dough and residual flour out of the bowl onto a clean work surface. If there are any dry bits, pile them on the center of the dough so they get absorbed. Use the scraper to stretch the dough into a rectangle (dough will still be slightly shaggy); then, starting at one end, roll and tuck the dough like a tube, about 3-4 times around. Flip the dough so it's seam-side up; then flatten again to a rectangle so that the seam runs from left to right. Repeat rolling and tucking, always returning to a seam-up position, and continuing to pile any loose bits of dough onto the center to be absorbed. (When the dough feels firm enough and is no longer sticky, set the scraper aside and use only your hands.) Continue rolling and tucking the dough until the dough feels stronger and begins to resist any further rolling, about 10 times. All of the flour will get absorbed into the dough during this process. Shape the dough into a ball and place into a bowl coated with nonstick spray. Cover with plastic wrap and let rest at room temperature, 45 minutes.
  • Stretch and Fold: This technique strengthens the dough by folding it over onto itself. This process is done twice, with a resting period after each stretch and fold. Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and lightly dust the work surface and your hands. Release the dough from the bowl (being gentle to avoid tearing!) and place on the work surface. Flip back and forth (like pizza dough), and gently shape it into a rough rectangle. Fold the dough in thirds, like a letter. Pat it down slightly, then do the same fold in the other direction. Place the dough back in the bowl, cover with plastic wrap and let rest at room temperature, 45 minutes. For the second and final stretch and fold, repeat the steps for the first stretch and fold. Cover with plastic wrap and let rest at room temperature, 20 minutes.
  • Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it in the refrigerator to expand the dough and develop flavor. Using a bench scraper, divide the dough into 2 equal pieces; it's a good idea to weigh them so they're the same size. Lightly dust your hands with dusting flour and roll each ball into a 6-inch log. Flatten slightly to press out some of the gas. Fold the top edge horizontally to meet the bottom edge, similar to the roll and tuck method in step 3. Press against the seam and roll several times until the dough is about 12 inches long, using a bit more pressure on the ends to taper them. Line a rimmed baking sheet with a cloth towel and dust with dusting flour. Arrange baguettes seam side up on the towel-lined pan in 2 rows. Fold the towel to create support ridges along the length of the baguettes. Lightly cover with another towel, and place in refrigerator to ferment, 12-16 hours.
  • Preheating Oven/Baking: Heat the cast-iron skillet while the oven is preheating. By filling the skillet with ice just prior to baking, you will create an optimal environment to steam the bread, resulting in a crispy crust and tender interior. Place cast-iron skillet on the bottom of a cold oven and place baking stone on lowest rack. Preheat oven to 460 F (preferably convection) for 1 hour. Remove baguettes from refrigerator and and test dough for baking by gently pressing; it should bounce back, leaving a slight dimple. Gently lift and roll baguettes (one at a time) from the linen liner onto the transfer peel. Then, transfer to the baking peel. Using a lame or razor blade, score the top of each baguette; this will create a controlled place for the gas to escape, thus preventing blow-outs. Make about 9 scores, at an angle, on top of each baguette, evenly spaced in the middle with a finger space on either side. Place baguettes directly on the preheated baking stone in the oven. Carefully fill skillet with about 2 cups of ice cubes. Close oven door and lower temperature to 440 degrees F. Bake until tops are lightly browned, 18-20 minutes.
  • Cooling, Serving, and Storing: Using the baking peel, remove baguettes from the oven and cool completely, about an hour. Baguettes are best eaten the day they're baked, but can be stored in a paper bag for up to 24 hours.

BIEN CUIT BAGUETTES



Bien Cuit Baguettes image

Provided by Food Network

Categories     side-dish

Time 16h50m

Yield 6 loaves

Number Of Ingredients 9

500 grams flour
500 grams water
1 gram yeast
1000 grams bread flour
10 grams malt
1000 grams poolish
550 grams water
20 grams yeast
30 grams salt

Steps:

  • Day before, make the Poolish (the 'starter'). Mix all ingredients together by hand, then cover and allow to ferment overnight.
  • Combine all other ingredients in the mixing bowl together except the yeast and the salt. Mix until completely hydrated.
  • Then stop the mixing process for 20 to 30 minutes for "autolese". This is the period where the enzymes naturally found in the flour are brought to life by hydration and begin doing their work on the development of dough structure, without inoculating substantial fermentation (that's why we leave the yeast out). Then add the yeast and the salt to the mixture. Then mix the dough to the right consistency. When its done, place in a bowl or tub for 40 minutes. Fold.
  • In 40 more minutes, remove from the tub and cut to 400 grams.
  • Pre shape, then allow the dough 20 minutes to rest.
  • Then shape the final shape (note -- extended to a long shape, classifying the bread as a baguette), place in a linen, and either allow to proof for another 2 hours or so in a warm environment and bake, or place in a retarder overnight. Then bake in the morning. Bake at about 460 degrees F for about 20 minutes.

AUTHENTIC FILIPINO PANCIT



Authentic Filipino Pancit image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 6

Number Of Ingredients 10

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

  • Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
  • Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
  • Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g

QUICK AND EASY PANCIT



Quick and Easy Pancit image

Quick, Easy and delicious! Will remind you of Island Fiestas!

Provided by Heather Maurer

Categories     World Cuisine Recipes     Asian     Filipino

Time 40m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
¼ cup soy sauce
2 lemons - cut into wedges, for garnish

Steps:

  • Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
  • Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g

PANCITO POTOSí: ROLLS



Pancito Potosí: Rolls image

These petit pain are perfectly fermented and beautifully scored, with a pillowy soft interior that's just begging for a slick of butter. It's the same recipe as the baguette, but with a different shaping technique. (For baking, accurate metric measurements produce the best results, so we recommend using a digital scale for this recipe.)

Provided by Zachary Golper

Categories     side-dish

Time P1DT10h

Yield 8 servings

Number Of Ingredients 10

90 grams (.25 cups plus 2 tablespoons) water at about 60 degrees F
1 pinch (about 0.2 grams) instant yeast
90 grams (.5 cups plus 2.5 tablespoons) unbleached white flour
110 grams (.25 cups plus 3.5 tablespoons) water at about 60 degrees F
1 pinch (about 0.2 grams) instant yeast
225 grams (1.5 cups plus 1.5 tablespoons) unbleached white flour, plus more as needed
25 grams (3 tablespoons plus 1 teaspoon) dark rye flour
9 grams (1.5 teaspoons) fine sea salt
313 grams (2.5 cups) unbleached white flour
63 grams (.5 cups) fine semolina flour

Steps:

  • Starter: Also called pre-ferment, levain, or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add water to the container, then the pinch of yeast. Tare to zero again and add the correct amount of flour to the water and yeast. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover the container with plastic wrap and let rest at room temperature, away from direct sunlight, for 10-16 hours, but optimally 12 hours.
  • Dough: Place container with starter onto the scale and tare to zero; then add water around the edges of the container and use a rubber spatula loosen the starter. Empty contents into a bowl and use a sturdier wooden spoon to mix, so there are fewer lumps. Stir in pinch of yeast. Then add white flour, rye flour, and salt. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated. Dough will look shaggy, with some flour still visible in the bowl.
  • Roll and Tuck: A technique to develop gluten in the dough so it becomes firmer and easier to work with. This is done one time, followed by a resting period. Using a plastic bowl scraper, push the dough and residual flour out of the bowl onto a clean work surface. If there are any dry bits, pile them on the center of the dough so they get absorbed. Use the scraper to stretch the dough into a rectangle (dough will still be slightly shaggy); then, starting at one end, roll and tuck the dough like a tube, about 3-4 times around. Flip the dough so it's seam-side up; then flatten again to a rectangle so that the seam runs from left to right. Repeat rolling and tucking, always returning to a seam-up position, and continuing to pile any loose bits of dough onto the center to be absorbed. (When the dough feels firm enough and is no longer sticky, set the scraper aside and use only your hands.) Continue rolling and tucking the dough until the dough feels stronger and begins to resist any further rolling, about 10 times. All of the flour will get absorbed into the dough during this process. Shape the dough into a ball and place into a bowl coated with nonstick spray. Cover with plastic wrap and let rest at room temperature, 45 minutes.
  • Stretch and Fold: This technique strengthens the dough by folding it over onto itself. This process is done twice, with a resting period after each stretch and fold. Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and lightly dust the work surface and your hands. Release the dough from the bowl (being gentle to avoid tearing!) and place on the work surface. Flip back and forth (like pizza dough), and gently shape it into a rough rectangle. Fold the dough in thirds, like a letter. Pat it down slightly, then do the same fold in the other direction. Place the dough back in the bowl, cover with plastic wrap and let rest at room temperature, 45 minutes. For the second and final stretch and fold, repeat the steps for the first stretch and fold. Cover with plastic wrap and let rest at room temperature, 20 minutes.
  • Shaping/Fermentation(proofing): Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it in the refrigerator to expand the dough and develop flavor. Using a bench scraper, divide the dough into 12 equal pieces; it's a good idea to weigh the dough for uniform size, 45 grams each. (The goal here is to make as few cuts as possible, as it's best not to have rolls made up of many individual pieces of dough.) Preshape by using the palm of your hand to gently roll each piece into a ball, with an inward or outward circular motion. Once you have 12 dough balls, make the final shape by lightly dusting the work surface with dusting flour. Slightly press each ball into a 3-inch disc. Fold the top edge to meet the bottom edge. Press against the seam and roll 3 times, like a tube. Then roll the tube to about 3-4½ -inches long. Use a bit more pressure on the ends to taper them. Line a rimmed baking sheet with a cloth towel and dust generously with dusting flour. Arrange the rolls seam-side up on the towel-lined pan, in 3 rows of 4 rolls each. Fold the towel to create support ridges along the length of the rolls on both sides of each row. Lightly cover with another towel, let rest 5 minutes at room temperature, then place in refrigerator to ferment, 12-16 hours.
  • Preheating Oven/Baking: Heat the cast-iron skillet while the oven is preheating. By filling the skillet with ice just prior to baking, you will create an optimal environment to steam the bread, resulting in a crispy crust and tender interior. Place cast-iron skillet on the lowest rack of a cold oven and place baking stone on rack above. Preheat oven to 460 F (preferably convection) for 1 hour. Remove rolls from refrigerator and place on a baking peel, leaving a little space between each roll to expand during baking. Using a lame or razor blade, score the top of each roll horizontally from end to end. This will create a controlled place for the gas to escape, thus preventing blow-outs. Place rolls directly on the preheated baking stone in the oven. Carefully fill skillet with about 1½ cups of ice cubes. Close oven door and lower temperature to 440 F. Bake until tops are lightly browned, 12-13 minutes.
  • Cooling, Serving, and Storing: Remove rolls from the oven and cool completely, about an hour. Rolls are best eaten the day they're baked, but can be stored in a paper bag for up to 24 hours.

PANCIT



Pancit image

This is a recipe I got from a family from the Philippines. It can be served alone or with rice.

Provided by Ozzyzmommy

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 4

Number Of Ingredients 9

1 (8 ounce) package thin rice noodles
½ pound skinless, boneless chicken legs, cut into bite-size pieces
½ pound pork tenderloin, cut into bite-size pieces
½ cup soy sauce
ground black pepper to taste
½ medium head cabbage, shredded
2 carrots, shredded
2 green onions, chopped into 1 inch pieces
½ pound shrimp, peeled and deveined

Steps:

  • Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
  • In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 59.6 g, Cholesterol 169.1 mg, Fat 8.4 g, Fiber 5 g, Protein 40 g, SaturatedFat 2.4 g, Sodium 2109 mg, Sugar 5.8 g

MILANO BAGUETTE SANDWICH ( PROSCIUTTO )



Milano Baguette Sandwich ( Prosciutto ) image

Make and share this Milano Baguette Sandwich ( Prosciutto ) recipe from Food.com.

Provided by Japanese Delight

Categories     Lunch/Snacks

Time 7m

Yield 3 serving(s)

Number Of Ingredients 5

1 fresh baguette (warmed)
12 slices fresh mozzarella cheese, from 2-3 fresh balls (1/4-inch slices)
9 slices prosciutto
15 basil leaves
olive oil

Steps:

  • Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
  • Brush both sides of the sandwich bread with good olive oil.
  • Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like).
  • Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
  • Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
  • YUM!

Nutrition Facts : Calories 757.7, Fat 29.9, SaturatedFat 15.9, Cholesterol 89.5, Sodium 1631.9, Carbohydrate 81.5, Fiber 5, Sugar 1.6, Protein 38.8

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From babaganosh.org


STIRATO: ITALIAN-STYLE BAGUETTE (NO-KNEAD) - MOORLANDS EATER
2021-12-02 Pour cold water into the heated roasting tray on the bottom shelf of the oven to half fill it. Close the door and bake for 30 minutes. After 30 minutes, turn the oven down to 220C / 200 Fan / Gas 7. Open the oven door carefully, keeping your face away: lots of steam is …
From moorlandseater.com


PANCITO POTOSí: ROLLS WITH ZACHARY GOLPER - PINTEREST.COM
Dec 23, 2019 - These petit pain are perfectly fermented and beautifully scored, with a pillowy soft interior that's just begging for a slick of butter. It’s the same recipe as the baguette, but with a different shaping technique. (For baking, accurate metric measurements produce the best results, so we recommend using a digital scale for this recipe.)
From pinterest.com


BOLILLOS OR SMALL BAGUETTES ARCHIVES - PATI JINICH
Display all content tagged: bolillos or small baguettes. Recipes • Apr 27. A comfy soup for the still chilly nights. While most of us in DC have stacked our winter…
From patijinich.com


ARTISAN BAGUETTE (OVERNIGHT) - PURATOS
Intermediate proof - 15-20 ambient temperature. Make Up - Baguette. Final Fermentation - Retard overnight. Decoration before baking - Flour and 5 cuts. Oven temperature °C - 440 bottom / 460 top. Baking Time - 18-20 minutes 180 ml of steam; give a little more 5 minutes into bake.
From puratos.us


BAGUETTE SAPORE - PURATOS
Working Method. 3 minutes on slow and 8 minutes on high. Bulk fermentation for 20 minutes. Pre shape into 10 inches oval and length and rest for 20min. Shape into baguette 18 inches. Proof for approximately 40 – 60 minutes. 410°F/ 210°C.
From puratos.ca


HOMEMADE PAN SOBAO (PAN DE MANTECA) - JEFF AND JO'S
2020-06-12 Check out our instructional video, showing how to make this recipe step-by-step HERE. Also make sure to follow us on Instagram, Pinterest, and Facebook! Breakfast • Most Popular; 5,362 views 2 comments. 25 likes. Post not marked as liked 25. Recent Posts See All. Homemade Mallorcas (even better than the ones from La Bombonera) 1,408. 0. 14 likes. Post …
From jeffandjopr.com


SOFT BRIOCHE BAGUETTE PROSCIUTTO & GOAT CHEESE CROSTINI RECIPE | BY …
2018-12-27 ingredients: 1 bakerly soft brioche baguette toasted. 0.18 pounds prosciutto. 1 tbsp goat cheese per crostini. 1/8 onion chopped and caramelized. 1 garlic clove chopped and grilled. instructions: First off, you will need to toast the soft brioche baguette to your liking and cut it into even pieces to make small individual portions. After that ...
From bakerly.com


10 BEST BAGUETTE PROSCIUTTO RECIPES | YUMMLY
2022-05-16 peaches, baguette, red onion, balsamic vinegar, fresh basil, extra-virgin olive oil and 2 more Cherry Tomato & Honey Bruschetta KitchenAid olive oil, flaked sea salt, sea salt, grape tomatoes, sea salt and 11 more
From yummly.com


PAUL HOLLYWOOD'S BAGUETTES RECIPE | FRENCH RECIPES | PBS FOOD
Ingredients; olive oil, for greasing; 500g (1 lb 2 oz) strong white bread flour, plus extra for dusting; 10g (¼ oz) salt; 10g (¼ oz) fast-action yeast
From pbs.org


PANCITO POTOSí FROM BIEN CUIT: THE ART OF BREAD BY ZACHARY GOLPER
Pancito Potosí. 1 Star 2 Stars 3 Stars 4 Stars 5 Stars. Rate this recipe. I cooked this. Add to collection. Preparation info ...
From app.ckbk.com


THIS POZOLE RECIPE WILL SPICE UP YOUR NEXT DATE NIGHT IN
2017-09-13 During our lunch at Pancito & Lefty, we sampled baja-style fish tacos, a super fresh jicama salad, and exceptionally good guacamole. The drinks were standout: a boozy mix of mezcal and tequila-based cocktails with farm-to-table ingredients, we had a hard time choosing… but settled on the beautifully-hued estocada made with mezcal, campari and beets, and the …
From camillestyles.com


SUNDRIED TOMATO AND PROSCIUTTO BAGUETTE | RICARDO
Ingredients. 1 baguette bread, halved horizontally. 2 tbsp (30 ml) olive oil. 2 tbsp (30 ml) oil-packed sundried tomatoes, drained and finely chopped. 4 oil-packed sundried black olives, pitted, drained and finely chopped. 4 oz (115 g) prosciutto, thinly sliced. 1 roasted red bell pepper, cut into eight pieces. 2 oz (55 g) blue cheese, crumbled.
From ricardocuisine.com


ARTISAN SOURDOUGH BAGUETTE - PURATOS
Working method. 5 minutes slow and 6 minutes on high. Pre shape into 10 inches in length and rest for 15 minutes. Final shape into baguette 20 inches. Proof for approximately 45-50 minutes. 25-28 minutes with steam.
From puratos.ca


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 450°F (230°C). Place a shallow metal pan or loaf pan on the lower rack. Just before putting the baguettes in the oven, fill the pan with ½ inch (1.2 cm) of boiling water. Score the baguettes, using a very sharp knife or a box cutter blade to make five equally spaced incisions on an angle down each baguette.
From annaolson.ca


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