My Morning Sandwich/Bocadillo Baguette Production

[Deleted member 67185]

Since my return home from Camino, I missed the food. In response, I've been not only learning and working to 'perfect' various menu items I ate along the way, but I also took up artisan bread baking primarily to make the type of sandwich baguette (shorter and squatter than its cousin) that I enjoyed in France and Spain. There are some differences in the preparation of the Spanish from the French versions, but I'm doing both.

My sourdough loaves and rounds are relatively easy to get a good product, compared to getting the 'perfect' baguette. I seldom miss a day without making breads. We end up giving a lot of fresh breads to our friends

America produces some wonderful cured and dried hams, but the jamon in Spain, with its wonderful regional variations, is missed. As is the Spanish chorizo.

 

[RJM]

I like sandwiches...a lot.
My only complaint about the bocadillos I ate in Spain along the Camino was the sparse amount of jamon they put on them at times. I often felt like saying, "c'mon cheap charlie, throw some more on that bread, please".

 

[KinkyOne]

I like sandwiches...a lot.
My only complaint about the bocadillos I ate in Spain along the Camino was the sparse amount of jamon they put on them at times. I often felt like saying, "c'mon cheap charlie, throw some more on that bread, please".

That's exactly why I make them on my own. I put in them whatever amount and ingredient I want

 

[blueskywa]

I like sandwiches...a lot.
My only complaint about the bocadillos I ate in Spain along the Camino was the sparse amount of jamon they put on them at times. I often felt like saying, "c'mon cheap charlie, throw some more on that bread, please".

I missed the butter!!! Not as tasty without plenty of it

 

[Deleted member 67185]

I missed the butter!!! Not as tasty without plenty of it

I hear that I tended to carry a few packets of vinegar and olive oil that I would apply to the bread... I prefer to have a bit of moistness, and butter or mayonnaise was never around

 

[RJM]

That's exactly why I make them on my own. I put in them whatever amount and ingredient I want

Yes, I did that quite a bit as well.
Often I would buy bread and chorizo and just cut a slice of the chorizo off and eat it with a piece of the bread I tore off.

 

[KinkyOne]

And a slice of crude/hard (??? don't know the right expression, sorry) goat cheese, yummy

 

[jsalt]

I missed the butter!!! Not as tasty without plenty of it

I always ask for aceite de oliva (olive oil) in my bocadillo. I now find it tastier than butter .
Jill

 

[Paladina]

Since my return home from Camino, I missed the food. In response, I've been not only learning and working to 'perfect' various menu items I ate along the way, but I also took up artisan bread baking primarily to make the type of sandwich baguette (shorter and squatter than its cousin) that I enjoyed in France and Spain. There are some differences in the preparation of the Spanish from the French versions, but I'm doing both.

My sourdough loaves and rounds are relatively easy to get a good product, compared to getting the 'perfect' baguette. I seldom miss a day without making breads. We end up giving a lot of fresh breads to our friends

America produces some wonderful cured and dried hams, but the jamon in Spain, with its wonderful regional variations, is missed. As is the Spanish chorizo. ]

Your bread looks wonderful! What kind of starter are you using for sourdough?[/QUOTE]

 

[Iriebabel]

Now I’m hungry

 

[VNwalking]

Watch out Dave. With pics like that we may all show for breakfast.
(Wow. I'm impressed. Happy eating! Fantastic bread like that only needs olive oil, salt, and a sprinkle of smoked paprika! Save yourself some money and wait to buy the latter in Spain...it's really cheap, and delicious.)

 

[Deleted member 67185]

Your bread looks wonderful! What kind of starter are you using for sourdough?

[/QUOTE]

I cultivated my own starter, using a combination of whole wheat grains, barley grains, and rye. We have access to whole grains and we have done some of our own milling. Not so much now, but it was a great way to get a starter, well, started I feed the ripened starter with a high protein all purpose flour. Since I use it so frequently for baking, I will feed it twice a day. It produces a tanginess in between a mild and a sharp. A 'medium sharp'?

If I want a more subtle 'tang' to a bread, I will use less of the starter, and only let it develop in the dough for 8 hours at room temperature. For a tangier bread , I let the dough refrigerate for 14 hours to allow a more moderate, but higher overall acid production. That method seems to work better for me than to rely on hotter or colder water for the dough mixture and trying to proof at higher temperatures.

 

[Deleted member 67185]

Watch out Dave. With pics like that we may all show for breakfast.
(Wow. I'm impressed. Happy eating! Fantastic bread like that only needs olive oil, salt, and a sprinkle of smoked paprika! Save yourself some money and wait to buy the latter in Spain...it's really cheap, and delicious.)

That is one way to get us pilgrims together and share remembrances. Hey, I'll even make Tortillas de Patata and have a Torta de Santiago ready for desert ;-)

 

[JillGat]

Dave, you need to raise some pigs to make your own artisan jamon.

 

[mylifeonvacation]

Dave, you need to raise some pigs to make your own artisan jamon.

If you ever see the brand La Quercia check it out. They are raising heritage breed pigs in Iowa (even feeding some a diet of acorns!) and producing some ham that is on par with Spanish jamon / Italian prosciutto.

Looking at their website, they are calling it "American Prosciutto", but it's sweeter than prosciutto from Italy, and reminds me more of Spanish jamon.
http://laquercia.us/

Buen provecho!!

 

[Deleted member 67185]

If you ever see the brand La Quercia check it out. They are raising heritage breed pigs in Iowa (even feeding some a diet of acorns!) and producing some ham that is on par with Spanish jamon / Italian prosciutto.

Looking at their website, they are calling it "American Prosciutto", but it's sweeter than prosciutto from Italy, and reminds me more of Spanish jamon.
http://laquercia.us/

Buen provecho!!

Boy, do those porkies look gooood!!! The acorn fed is $550.00 for an 11 pound whole ham... and they are all sold out!!! The other prosciutto varieties are pretty reasonable for the price per pound, though. I wish I could taste some of their acorn fed

 

[mylifeonvacation]

@davebugg It's really good! Makes me proud to be from Iowa!! Keep your eyes peeled when you are out and about, I've ran across La Quercia products in some surprising places (i.e., a wine tasting room in a garage in Lodi, CA) and regular fancy grocery stores or specialty shops. Buen provecho!

 

[Tamargrace]

My fiances favourite bocodillo is fried fresh lomo filet with green pepper.... I'm not one for a bocodillo myself so i prepare more than I eat but this combo is definately a winner... its a tradtional basque combination