BAKE 25 – JUNE 28, 2020

Yeast Utilized: 2 1/2 teaspoons

Wanted to make more pan dulce (or conchas) because they are lovely for breakfast with coffee, just as it says! I decided to forgo the topping because 1) I did it very wrong last time and 2) I kind of preferred them without the extra sweetness. I have a day of online gatherings today, so I put on the Black Sails soundtrack (how cool is the hurdy-gurdy?!) and got to work.

Ingredients gathered. It takes all four cups of flour before this starts being a dough.

This is so much fun to knead. I forgot how fun this was to knead (especially while dancing to a hurdy-gurdy tune). Then, I covered it and left it to rise while I read a script for my writing group meeting.

Rise!

Not the most impressive expansion, but healthy and pretty.

The recipe recommends cutting this into 12 100-gram balls. I weighed the dough to see how much each roll should weigh, if I want it to be equal. And guess what? My full dough weighed 1, 200 grams—so 100 grams a ball is spot on! I was weirdly proud.

Even if they still end up a bit sloppy looking.

Nearly forgot to do the second rise (it was hidden in the instructions for the topping I chose not to do), but I remembered at the last minute–as in, I said, “Oh, shit!” and pulled them back out of the oven after 15 seconds.

Second rise! NOW they’re ready for the oven.

They’re supposed to bake in 20 minutes, but I gave them about 30. They came out pretty good.

Even if their shapes are all over the place.

And they’re still excellent with coffee.

To the next bake—–>