How to Make Bolillos - Mexican Baguettes
Recipe type: Bread
Bolillos are Mexico's version of the French baguette. With the trademark thin and crispy crust, these little rolls are every bit as good. Despite the long rising times, the recipe is really easy, and certainly worth the effort.
Ingredients for the starter:
- ¾ Cup water
- ½ Tsp Active dry yeast
- 1 Cup all-purpose flour
Ingredients for the Dough:
- 3 Cups all-purpose flour
- 1.5 Tsp Active dry yeast
- 2 Tsp Salt
- 60ml Melted butter
- 240ml Warm water
- This recipe does require a starter, sometimes called a preferment or poolish. To make the starter, place a cup of all-purpose flour in your mixer bowl.
- Add a half teaspoon of active dry yeast followed by 180ml of water.
- Place the bowl on your mixer with the beater paddle fitted.
- Mix this on medium low speed until totally combined. This will take 30 to 60 seconds.
- Remove the bowl from the machine, cover with cling-wrap and allow this to stand overnight.
- The following day the skurry will be bubbly and active.
- Add a further 3 cups of all-purpose flour, 2 teaspoons salt, 1 and a half teaspoons active dry yeast, 60ml of melted butter and 240ml of warm water.
- Place the bowl on your mixer with the dough hook attached.
- Start the mixer on slow for the first minute then increase the kneading speed to medium slow and allow this to knead for 7 minutes.
- Once kneading is complete, cover the bowl with clingwrap and allow the dough to rise in a warm place for 2 to 3 hours until doubled in size.
- After the first rise, you will have a lovely soft dough that is only slightly sticky.
- Turn the dough out onto a lightly floured work surface.
- Weigh the dough and divide this into 10 equal potions.
- Roll each portion into a round by placing it in the palm of your hand. Cup the fingers of your other hand over the portion and using a circular motion, form the roll.
- Cover the dough balls with cling-wrap and allow these to rest for 15 minutes. This allows the gluten to relax in preparation for the next step.
- Working with one ball at a time, flatten the ball into an oval shape.
- Fold the top third of the dough downwards and press to seal.
- Fold the bottom edge of the dough up and over this. Press this to seal the edge.
- Hold your hands at angles to the edges and roll the dough to form the bolillo.
- Transfer this to a lightly floured baking sheet and continue forming the remaining rolls.
- Cover the rolls with cling-wrap and allow them to rise for a further 60 to 90 minutes in a warm place, until doubled in size.
- minutes before the second rise is completed, preheat your oven to 230c or 450f. Place a small roasting pan in the bottom of your oven at this time.
- When the oven is up to temperature, use a razor sharp thin blade to slash the rolls along the length.
- Open the oven, pour a cup of cold water into the roasting tin, and place the rolls in the center of the oven.
- Bake the rolls for 20 to 25 minutes until golden.
- Remove the rolls from the oven and transfer them to a rack to cool.
- And there we have it.... a batch of beautifully crispy and aromatic bolillos.
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