These chewy, crusty sourdough loaves from Mexico include lime juice and beer for a unique depth of flavor 🥖. Get the recipe in the comments! Get the recipe: ... Show more
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Photo: foodandwine.com · view article
Authentic Guadalajara Birote Sourdough BreadThis recipe includes an 8–12 hour cold ferment to create five small loaves enriched with beer and lime juice for unique flavor.
Key FactsJul 5, 2025 · Reading time: ~30 sec.
Summary created with AI assistance · Source: foodandwine.com
Summary created with AI assistance · Source: foodandwine.com
- A levain is prepared from bread flour, water, and sourdough starter and allowed to double in size over 3 to 4 hours at room temperature.
- The dough combines all-purpose and bread flours with beer, lime juice, and salt, undergoing multiple resting and folding periods totaling 3.5 hours.
- Shaped into tight cylinders weighing about 200 grams each, the dough proofs for 1 to 2 hours until visibly risen and springy.
- Baking is done in stages at high heat to develop a dark, thick crust suitable for soaked sandwiches such as the torta ahogada.
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