Bolillos

Ingredients

3 1/2 cups bread flour (approx 500 gr)

2 teaspoons salt (approx 15 gr)

2 teaspoons active yeast (approx 7 gr)

1 1/3 cups lukewarm water (approx 300 ml)

1 teaspoon sugar

Oil of your choice to grease bowl

Instructions

In a medium-size bowl, mix flour and salt until combined. Make a well in the middle and add the yeast.

Pour a little bit of the water on top of the yeast and mix with a fork or with your fingers until dissolved, add the sugar and mix a little more. Add the rest of the water and using your hands, mix it in the bowl.

Pour out the dough onto a clean surface and mix with one hand (using the other hand to push the flour with the bench scraper) until all the ingredients are integrated, no more, please don’t over mix. This will take about 5 minutes.

Form a ball. This ball will look and feel very rough and lumpy. Cover with plastic or a wet towel.

Place in a warm space away from drafts and let it rest until doubled in size. Depending on the weather and humidity, this can take 1-2 hours.

Remove the dough from the bowl and place it on a clean, lightly floured surface. Gently punch it and knead it for a few seconds, just enough to form a ball or roll.

Divide it into 8 pieces for 7-inch bolillos or into 16 pieces for mini-bolillos

Roll each piece to form balls, cover them, and let them rest for 20 minutes. This will help to relax the dough.

Flour a clean surface and start shaping the bolillos. Take one ball, turn it over, and with your fingers start rolling the dough tightly (see video above).

Fold edges toward the center and keep rolling. Then, with your pinky fingers, push and roll at the same time, about half an inch from the edges, to form the rounded ends of the bolillo.

Then, with your fingertips, push the center of the dough to flatten it a little. Repeat and place them in a baking sheet (you don’t need to grease it).

Loosely cover with plastic wrap or a light kitchen towel and let them rest until double in size. Depending on the weather and humidity this can take between 1 and 1.5 hours.

Once they have doubled in size, pre-heat the oven to 450 °F (230 °C) and place the small baking sheet (or oven-proof container) with water in the lower rack of the oven.

Right before baking, sprinkle a little bit of flour on top of the bolillos, and, using a very sharp knife or razor held at a 45 degree angle, make a long cut from one side to the other. (I like using a serrated knife).

Finally, before placing them in the oven spray them with water. This is important, the water on top and the warm water in the baking sheet will create steam which will make that beautiful crust on the bolillo.

Bake for 20-22 minutes or until golden brown top and bottom. Take them out of the oven and immediately transfer to a cooling rack.

Nutrition Information:

YIELDS : 8 | SERVING SIZE : 1

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour for bolillos?

Yes, you can use all-purpose flour if you don’t have bread flour available.

However, using bread flour will generally result in a better texture and rise due to its higher protein content.

Can I use instant yeast instead of active yeast?

Yes, you can use instant yeast in place of active yeast.

Instant yeast doesn’t require proofing in water, so you can mix it directly with the dry ingredients.

What’s the purpose of letting the dough rest and rise at different stages?

Letting the dough rest after mixing and then allowing it to rise after shaping are essential steps.

Resting relaxes the gluten and makes the dough easier to work with during shaping.

Rising gives the yeast time to ferment the dough, developing flavor and creating air pockets that result in the bolillos’ light, airy texture.

Can I shape the bolillos differently than described in the recipe?

Absolutely! While the traditional shaping method is described, you can experiment with different shapes as long as the dough is relatively uniform in thickness to ensure even baking.

Why is the water in the oven important during baking?

The water in the oven creates steam, which is crucial for achieving a crisp and shiny crust on the bolillos.

The steam helps the dough expand and prevents it from drying out too quickly, resulting in a beautifully golden crust.

What’s the purpose of making a well in the flour for the yeast?

Creating a well in the flour allows you to control the mixing process by gradually incorporating the liquid ingredients into the yeast.

This helps ensure that the yeast gets activated evenly and that the dough forms smoothly.

How do I know when the dough has doubled in size during the rising process?

You can gauge the doubling of the dough’s size by visual observation. It should visibly expand and become noticeably larger than its original size.

Additionally, gently pressing a finger into the dough; if the indentation remains, it’s a sign that the dough has doubled.

Can I use instant yeast instead of active yeast, and how does it affect the recipe?

Yes, you can use instant yeast as a substitute for active yeast.

Instant yeast doesn’t require proofing in water, so you can add it directly to the dry ingredients.

However, you might need slightly less instant yeast compared to active yeast, so consider adjusting the quantity if needed.

Why is the step of shaping the bolillos important?

Shaping the bolillos is crucial for creating their characteristic elongated and rounded shape.

Proper shaping ensures even baking and a consistent texture throughout the bread.

The specific rolling and folding technique helps achieve the desired appearance.

Why is it recommended to spray the bolillos with water before baking?

Spraying the bolillos with water before baking creates steam in the oven.

This steam helps develop a crisp and shiny crust on the bolillos while they bake.

The steam also contributes to the bread’s rise and prevents it from drying out too quickly, resulting in a tender interior.