One of my in-laws favorite spots to out and enjoy a fun meal in Miami is 100 Montaditos. 100 Montaditos is a chain hailing from Spain that sells small, inexpensive and tasty sandwiches filled with pretty much any combination of meat, cheeses, veggies and even tortilla española. Their Wednesday specials are notorious – all sandwiches are priced at a dollar, and cañas (small draft beers) sell for two. The montaditos main draw is the tiny, crusty baguette they are served in. These sandwiches can be finished in a couple of bites, allowing you to taste many different combinations in one sitting. Their menu literally contains a hundred options.
We had light breakfast and lunch yesterday, so we were game for a substantial snack around 5pm. Goat cheese, prosciutto and arugula montaditos coming right up!
I had been wanting to bake bread again for a while, especially because my last attempt at a whole wheat loaf did not work out well. Thankfully, I bumped into this article from TheKitchn and adapted their recipe using two envelopes of active dry yeast and cutting back on the amount of sweetener. Whole wheat loaves can handle the extra yeast, especially if they get shaped in smaller loaves and forms.
The whole wheat rolls I put together were larger than the actual montaditos from the restaurant. I weighted the bread dough for each mini-baguette at approximately 80 grams, but can probably scale them back to 50g-60g for a size closer to the chain’s.
Whole Wheat Rolls for Montaditos
By February 17, 2014Published:
- Yield: 16-18 rolls
Recipe adapted from The Kitchn.
To ensure uniformly sized rolls, use a scale for measuring the dough before shaping the rolls. The dough will rise very fast because of the double yeast content, so I'd also recommend deflating the rolls at least twice before baking.
- 1 cup water warm
- 1 cup milk warm
- 1 tablespoon agave syrup
- 2 envelopes active dry yeast
- 2 tablespoons oil grapeseed or canola
- 3 cups whole wheat flour
- 2 cups all purpose flour
- 1/2 teaspoon salt
- On the bowl of a stand mixer, combine the warm water, milk, agave and yeast. Cover the mixture with a damp paper towel and allow to come to a bubble (between 10 and 15 minutes).
- Dump the flours and the salt in the bowl and mix with a wooden spoon until it forms a scraggly dough. Let the dough rest for 20 minutes.
- Knead the dough using the stand mixer hook attachment for 8-9 minutes.
- Allow the dough to rise for 30-40 minutes.
- Break off chunks of the dough about the size of a golf ball. Weight them out and add/remove dough until you have 60 grams. Shape the dough like a mini baguette and lay on a pair of cookie sheets lined with silicon mats. Cover the dough with damp paper towels and allow to rise for 45 minutes to 1 hour. Check the rolls after 30 minutes and if they are already very puffed, deflate them.
- Preheat the oven to 400°F. Set the racks up evenly.
- In a rimmed cookie sheet or pan, add two cups of ice. When the oven reaches the 400°F, place one of the cookie sheets with the rolls on the upper rack and the pan with the ice cubes on the lower rack.
- Bake the montadito rolls for 15-20 minutes, until they are fully cooked.
Repeat with the second tray of rolls.
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