Rick becoming a regular KZread poster is such a blessing 🙏

@emilyr.3188

Ай бұрын

Amen to that!

Chef started out teaching cooking classes and it really shows here. The dude just genuinely loves teaching. I’m sure his staff of professional bakers who make the teleras for his restaurants enjoy these. The only explanation is that he does this for us and for the love of the game.

Now some great torta recipes to use these teleras with, please Rick!

I baked these yesterday. I've done a lot of baking over the years, but this recipe has produced THE BEST results of anything I've ever attempted before. I didn't change a thing except the baking time (they took about 30 minutes rather than 18-20), and added a bit more flour during the mixing, and they turned out beautifully. I used them to make Choriqueso Tortas and they were amazing. Thank you Rick!

Bolillos next.

There's Panchita's bakery in San Diego, 3 locations, that's where I go to get fresh teleras. We make avocado and queso fresco tortas, sometimes with ham.

My favorite Bayless

Every great sandwich starts out with great bread. Great tutorial Chef Bayless.

I made these for a pambazo and they were terrific! Came together just like the video and I’ll try the overnight ferment next time. Thanks!

Chef Bayless is jacked. How do you keep so fit after eating all that Mexican food?😮👍

@mrpiccolo23

Ай бұрын

power yoga, reasonable portions, and a check on the carbs is my guess. sure is inspiring.

@ArmandoDy

Ай бұрын

@@mrpiccolo23 yes he looks good.

Le pones mantequilla y chorizo con frijoles muy bueno 🙏

My husband loves teleras! Now I can bake them fresh at home, thank you so much ❤

Love this recipe, tyvm for sharing Blessings, Dios os bendiga a tí y a tu preciosa familia!!

Love your channel! I have used and modified lots of your recipes. Tortas were a favorite of mine growing up in Mexico. Someone else asked for torta recipies. I would love to see your take on torta de pierna.

Thank you for sharing, I am making this tomorrow.

Been wanting to try this for awhile! Thanks chef

Thanks Rick!

gracias amigo!

I have been making bread and pizza dough for years. One of the things that I have discovered that if you "USE" milk instead of water, what a difference it makes on the texture of the bread.

Thank you chef

mi guero favorito❤

Absolutely beautiful just love those telera"s. Rick I really enjoy your presentation. An everytime I watch I leave with a new adventure into my kitchen. Thanks for sharing. Hungry Tiger.

Nice buns 👌🏻

Great restaurants, been going to Frontera since early 1990's before it was big. Had great table-side shaken margaritas

Now we can have a tortas manual series 😋

If no need to check yeast is alive, then no need to pre-hydrate. Tip everything in bowl. Bonus: can use hotter water; flour protects yeast. Oil the stick instead of flour. Mist buns immediately upon removing from oven or 5min before for crisp shiny crust. Dble batch: freeze some at point of shaped before rising.

Can you please do a recipe for pan frances Yucateco

Great video Chef, and thank you. If you or another viewer could help explain if there is a big difference between diamond crystal salt and kosher salt. Also is kosher salt ok to use for this. Thanks and blessings to all!

@randallmarsh1187

Ай бұрын

Morton Kosher salt is finer than Diamond Crystal so it will take slightly less than the DC.

@RBtestkitchen

Ай бұрын

What we use, Diamond Crystal Kosher, is lighter and less salty than the coarse, denser Morton Kosher Salt. So if you're using Morton (or fine table salt), a good rule is to use about half the amount, by volume. -Allison, Rick's Test Kitchen Director

I just made these and they look and smell amazing! I half-baked them to freeze and finish later. Used lard I rendered myself. Tomorrow I will try the choriqueso. I already love the mushroom torta with goat cheese on a bolillo that Rick makes. My indentations ended up smoothing over during the final rise and bake. Any tips on that? Purely aesthetic problem.

@johnpneedham

9 күн бұрын

Mine did the same. I gather one really has to press in those indentations! I thought I did but they aren't nearly as present as Chef Bayless' are.

I don't mind waiting for some good telera buns! How long was the rise? 1 hour?

@eltorpedo67

Ай бұрын

I baked them yesterday - the rise was exactly 1 hour. Perfect buns.

❤

My childhood memories growing up in the DF [what is now called CDMX] are how different teleras were to those from lower elevation cities [and, hint, that's the reason]. They were yeastier, as they required more yeast due to the elevation. My question is, how could one compensate short of moving to a high-altitude training camp in NM or AZ or CO?

Rick, would bacon grease work instead of pork lard?

@mrpiccolo23

Ай бұрын

I think so. Try it and find out!

Not a baker here. Is the salt Rick uses here a fine crystal, like table salt or coarse like kosher salt? He mentions Diamond Crystal salt, however they make both kinds. Thanks in advance.

@RBtestkitchen

Ай бұрын

We use the coarse Diamond Crystal Kosher salt. -Allison, Rick's Test Kitchen Director

@darkdelta

Ай бұрын

@@RBtestkitchen Many thanks, for the info. How difficult it must be to be in your position, having to taste all those new creations form Rick's kitchen, I guess you just soldier through it all 😁😁😁😁😁😁 Thanks again.

🙏🙏🙏❤️

How much for the 8 ball oops wrong Chanel 😬 🙏

I've eaten a thousand street tortas in the DF but I didn't know they were called teleras.

I think I would call those “indentations”.

Tried this recipe today. I’ve never baked anything before. They came out a little flat out of the oven. Does anyone have a tip or reason why this could have happened?

@philippjahn9133

Ай бұрын

Not enough kneading prob

@virginiaf.5764

Ай бұрын

Yes, kneading is important, and so is making sure the dough has risen completely. Here's a little trick to help beginning bakers- when you're done kneading, pinch a little nubbin of dough off and place in a small clear glass (shot glass, juice glass). Then it's easy to tell when it has doubled in bulk. Finally, just call your rolls flat bread. Seriously though, maybe it was your yeast. If it doesn't get nice and foamy after a few minutes, toss it and make sure to use fresh yeast.

@johnpneedham

9 күн бұрын

Did the dough rise properly during the first rise (fermentation)? If not, maybe your yeast was not fresh.

These were a disaster. I can cook anything but apparently can’t bake. The dough never came together and was way too wet even after over 10 mins with the dough hook. Took it out and had a mess kneading and working in more flour. The rise worked but they didn’t seem to puff up on the last 30 mins before going in the oven. Came out kind of flat.

@mrpiccolo23

Ай бұрын

Do the measurements by weight. (He gives weight in grams on his website.) I made them tonight and the texture was perfect.

@eltorpedo67

Ай бұрын

You just need to be prepared to adjust. No matter how precise the recipe, baking is never going to be exact. I followed this recipe exactly except for two things: when I noticed the dough wasn't coming away from the mixer bowl after several minutes, I just gradually added a small amount of flour until it did. The other thing was the baking time, which took about 30 minutes (30 minutes is actually the specified time in the written recipe on Rick's website). They turned out great.

@johnpneedham

9 күн бұрын

Eltorpedo below is exactly correct. During mixing I saw that I needed a few extra spoonfuls of flour, added those and they came out perfect. Mine are cooling on the counter now.

Chefs cook with their tongue, bakers cook with their hands and scales.

Rick you need to add the folding to your recipe before you put it to rise in a bowl.

@RBtestkitchen

Ай бұрын

Yes! We were just trying to show bakers what it should look like after kneading (in the mixer bowl or by hand). If you do all the mixing with a dough hook, the folding and hand kneading aren't necessary before putting it to rise so we didn't include it in the written recipe. -Allison, Rick's Test Kitchen Director

9:05 sounds like the bakers in Mexico do the same thing as the girls in TJ.

Yummers!! 😋