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Leonardo Cartes posted an update
Chiloé garlic bread
Dough at 75% hydration
Chilote garlic sauce roasted and emulsified with the olive oil left over from the tomato jam
Pan de ajo chilote
Masa al 75% de hidratación
Salsa de ajo chilote asado y emulsionados con el aceite de oliva sobrante de la confitura de tomates
Translated from Spanish
Massimo Orlando, Mercedes Delgado de Miguel and 7 others4 Comments-
Level:
Scoolinary Team
I made the comment to you a little while ago that I wanted to see your breads and here they are 🤩🤩🤩🤩.
what an interesting combination. The use of the oil from the tomato jam to emulsify the garlic sauce is an ingenious detail, your bread looks super fluffy, and that final browning promises a delicious crust. Thanks for sharing your beautiful result with the community.❤️
Level:
Scoolinary Team
Hace un ratito te hice el comentario que quería ver tus panes y aquí están.🤩🤩🤩.
¡Qué combinación tan interesante!. El uso del aceite de la confitura de tomates para emulsionar la salsa de ajo es un detalle ingenioso, tu pan se ve súper esponjosos, y ese dorado final promete una corteza deliciosa. Gracias por compartir tu hermoso resultado con la comunidad.❤️
a year agoTranslated from Spanish
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Level:
Executive Chef
If it is that with those ingredients and that art that you have it could not be otherwise. Wonderful!!!👏👏
Level:
Executive Chef
Si es que con esos ingredientes y ese arte que tienes no podía ser de otra manera. Maravillosos !!!👏👏
a year agoTranslated from Spanish
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Level:
Sous Chef
These rolls are a must try, send me a couple of them. That olive oil left over from the tomato jam together with the garlic must give them a very nice touch.
Level:
Sous Chef
Esos panecillos hay que catarlos,mandame un par de ellos. Ese aceite de oliva sobrante de la confitura de tomate junto con el ajo les tiene que dar un toque muy rico.
a year agoTranslated from Spanish
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That bread looks amazing.
I’m sure that really good as well.
Congratulations
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