Rosa’s Cuban cakes and pastries were soon accompanied by our signature Cheese Rolls®, Refugiados®(Guava and Cheese Strudels), and our famous Potato Ball®, among many other international sweets and savory items. Number one ingredient in everything we do. After graduating from college, the siblings took on more significant roles within the business. They witnessed their mother’s passion for baking and cooking firsthand, which inspired them to carry on their mother’s legacy. Rosa’s three children, Beatriz, Raul Jr., and Margarita, helped at the Bakery after school and on weekends. would help out when not working at another local bakery, and after several years, he was able to join Rosa to continue to grow the business. In 1976, Rosa opened her first official storefront, Porto’s Bakery, on Sunset Boulevard in Echo Park, California. Within a couple of years, it was not uncommon to see a line of customers picking up cakes from Rosa’s small home. Soon after, Rosa began baking and selling cakes to friends and family that had heard of her fabulous cakes back in Cuba. When Rosa and her family arrived in California, they had only the clothes on their backs, Raul Sr.’s strong work ethic, Rosa’s exceptional baking skills, and a dream for a better life. That's where the next chapter of their family story began. When Rosa and her husband, Raul Sr., petitioned to leave Cuba, Rosa found herself out of a job and began selling cakes out of her home to neighbors and friends to support her family.Įventually, the Portos emigrated to the US, and Rosa started baking for her friends and family right where she left off. For young Rosa, the kitchen, which was always filled with the scents of cinnamon, sugar, and vanilla, was her favorite place to be. One was perfect - marshmallow-y and active - while the other was sluggish and dense.Rosa was born on the island of Cuba, where she grew up surrounded by the sweet smell of her mother’s baking with recipes handed down through the generations of her family, originally from the Galicia region of Spain.
Indeed, the two doughs looked like different mixes after the first rise. While it may seem like a small difference, that larger drop in temperature means that my towel-covered dough rises much more slowly, likely resulting in an underproofed loaf with a tight crumb and low overall volume.
Over the course of the first rise, the dough in the towel-covered bowl dropped from 78˚F to 65˚F, while the bowl with the bowl cover on it only dropped to 74˚F. I set them in the same location in my cool kitchen. I placed half the dough (one loaf) into a bowl covered with a towel and the other half into a bowl with a bowl cover. To demonstrate the difference between a well-covered dough (anything that forms a non-porous, tight-fitting cover will work, such as a bowl cover or a tight-fitting lid) and a towel-covered dough, I mixed a double batch of our Classic Sandwich Bread. The result? Poorly fermented dough that bakes up as squat, dense bread.
#Bakery story 2 vs 1 skin#
Add towels to the list of things to avoid.) What’s more, the porous material that allows heat out also allows air in, drying out your dough and creating a skin that inhibits rising, shaping, and, eventually, baking. (You may have read our Bread Coach piece on sluggish dough and resulting problems. As the dough cools, fermentation grinds to a halt, resulting in sluggish dough with poor fermentation. And a towel doesn’t cut it: The porous material allows heat to escape, causing the dough to lose temperature. For best results, we want a non-porous, tight-fitting cover that will keep the dough from becoming too cool or developing a skin. Good fermentation = great loaves.Ĭovering your dough correctly is a crucial step here. These steps support an even, healthy rate of fermentation, producing bready flavors and high-rising bakes.
That’s why we carefully measure our yeast, pay attention to our water temperature, and even sometimes calculate desired dough temperatures. Let me explain.ĭuring the first rise in breadmaking, our goal is active fermentation. While many of you (my mother included) rely on this as your go-to method (who can blame you, cookbooks even prescribe it), trust me that covering your dough with something better than a towel can pay big dividends for flavor and rise. In recent weeks I’ve seen one too many bowls of rising bread dough covered with only a towel.
0 kommentar(er)
