A Stir The Pots Post

Pan dulce 100% levain

by | Aug 5, 2011 | Uncategorized

IMG_5608

In Latin America, particularily in Ecuador, Colombia, the sweeter softer breads are probably relatives of French pain au lait. They're less related to the "concha" breads found in Mexican bakeries, which in texture remind me of a cross between a shortbread and a cookie. I took on the challenge of replicating a South American bread, using only sourdough.

IMG_2100

First, I tried a "pan dulce de leche," which is another way to say sweet milk bread. The high amount of sugar and milk presented it's own barriers, as they result in slowing down the dough. I decided to chuck the yeast, but stuck with my levain. It may be silly to stick to elitist sourdough principles, but the heat of summer and the strength of my levain have got my English up!

IMG_5650

 

IMG_5653

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content