Aug 31, 2021.
Goals here are to use 100% Patel brand stone-ground whole grain durum, 1.33% salt in order to have about 150 grams sodium per tortilla, and to use both commercial yeast and baking powder for a fluffier and softer tortilla. Salt is 39.34% sodium by weight.
I try to use 30 grams flour per tortilla, and then add a few grams to the batch because some dough gets lost along the way.
--
For 5 tortillas:
152 grams Patel brand stone-ground whole grain durum, product of Canada. ($8 per 20 pound bag, $.40 per pound.)
3/16 tsp baking powder, Rumsford.
1/16 tsp instrant dry yeast, Fleischmann.
2.0 grams Himalayan pink salt. 1.32%.
101.3 grams bottled spring water. 67%.
Hand-mixed and hand-kneaded for a few minutes.
Rested dough for 1 hour, 23 minutes.
Worked in 4.5 grams of grapeseed oil. 3%.
Rested dough for 23 minutes.
Put dough in a sealed plastic bag, and placed it in refrigerator.
Overnight in fridge is enough waiting time.
The following was 4 days later.
--
Rolled out to 7" using AP flour to keep from sticking. Ok, so it's not 100% WW any more, but at this point, WW durum doesn't have enough time to absorb any moisture. It would come out underbaked and gritty.
Cooked in a skillet on an electric burner, setting 4 out of 10, until spots appeared. Flipped, added turkey pepperoni and shredded cheese. Let it cook about 30 seconds more, folded it in half, and flipped/cooked until both half-sides were nicely spotted.
Voilà, pepperoni quesadilla.
- idaveindy's Blog
- Log in or register to post comments