The once-bustling streets of L.A. held a treasure that was Bäco Mercat, a culinary hotspot where the Bäco sandwich reigned supreme. Known for its inventive take on the flatbread sandwich, it drew in food lovers from all corners.
Sadly, even the brightest stars sometimes fade, and Bäco Mercat closed its doors in the wake of the harsh Covid-19 period, leaving behind a legacy of taste and innovation that many still savor in their memories.
In my kitchen, the spirit of Bäco Mercat lives on as I endeavor to craft a Bäco dough that pays homage to the original. While the restaurant's closure marked the end of an era, it's also been a starting point for my own journey in exploring the art of sandwich-making.
My rendition is a nod to the past, a beacon of hope in these trying times, and maybe, just maybe, it'll bring a taste of what once was back to our tables. So, sandwich aficionados, get ready to take a bite with me. Stay tuned for what's next.
Ingredients:
(Makes 10 dough balls)
Unbleached All Purpose Flour, 360g
Active Instant Dry Yeast, 5g
Granulated Sugar, 6g
Sea Salt, 7g
Water, 240g
High Quality Extra Virgin Olive Oil, 50g + More For Greasing
Greek Yogurt, 45g
Equipment:
Griddle
Directions:
In a large mixing bowl, combine flour, yeast, sugar and salt.
Create a well in the center and add water and olive oil.
Mix in yogurt.
Continue mixing until it becomes a dough.
Knead the dough inside the bowl, picking up all the nooks and crannies, for about 5 to 8 mins.
The dough should be smooth and tacky, but not sticky.
If the dough is too dry, add in more water, 1 TBSP at a time.
If the dough is too wet, add in more flour, 1 TBSP at a time.
Form the dough into a ball.
Grease lightly with olive oil.
Transfer back into a bowl.
Cover with cling film and chill in the fridge overnight to ferment.
The next day, sit the dough at room temperature for at least 2 hrs.
Punch down the dough and divide it into 10 equal dough balls.
At this point, you can keep the dough balls in lightly greased zip lock bags in the fridge for another 3 days or 1 month in the freezer.
Cover the dough balls with a lint-free kitchen towel and set aside to rise for 15 mins.
Keep the rest of the dough balls covered while you are working on a dough ball.
On a floured working surface, using a rolling pin, roll into an oblong shape about 1/8 inch thick.
Transfer onto a griddle over medium heat.
As the dough is grilling, air pockets will form. That is a good sign.
Grill until lightly charred on both sides.
Repeat the steps for the remaining dough balls.
Use them for your favorite sandwiches.
Stay tuned for upcoming Bäco sandwiches...