Bolillos
also called bolillo · bolillos · pan francés · pan frances · mexican french roll · torta roll · pan blanco
- Panadería
- serves 8
- recipe says 3 hr
- Breads
Three ways to read this recipe
The table
| 1 1/3 cups(320 mL; 105°F)warm water | stir, stand 10 min | add flour, salt and lard, knead 10 min | rise until doubled | shape 8 torpedoes, proof 45 min | slash deep and bake at 400°F 22 min with steam |
| 2 tsp(6 g)instant yeast | |||||
| 1 Tbs(12 g)granulated sugar | |||||
| 4 cups(500 g)bread flour | |||||
| 2 tsp(12 g)table salt | |||||
| 1 Tbs(14 g)lard | |||||
| 1 cup(240 mL)boiling water | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
1stir, stand 10 min
2add flour, salt and lard, knead 10 min
goes in with what step 1 made
5slash deep and bake at 400°F 22 min with steam
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 2 hr 57 min
- Needs you
- 10 minthe rest you can walk away from
- If you get it wrong
- Narrow — the slash only opens on a loaf proofed forty-five minutes and no longer; an over-proofed bolillo splits sideways instead of lifting a crest
stir, stand 10 min
10 minwalk awayfrom the start
add flour, salt and lard, knead 10 min
10 minneeds you10 min in
rise until doubled
1 hr 30 minwalk away20 min in
shape 8 torpedoes, proof 45 min
45 minwalk away1 hr 50 min in
slash deep and bake at 400°F 22 min with steam
22 minwalk away2 hr 35 min in
- needs you
- you can walk away
Goes with
See how it is written
>> title: Bolillos
>> category: Breads
>> tags: bread, mexican, lean, rolls, oven
>> counters: Panadería
>> aka: bolillo, bolillos, pan francés, pan frances, mexican french roll, torta roll, pan blanco
>> pairs-with: teleras
>> servings: 8
>> time: 3 hr
>> slack: narrow — the slash only opens on a loaf proofed forty-five minutes and no longer; an over-proofed bolillo splits sideways instead of lifting a crest
>> step: stir, stand 10 min
Stir @warm water{1 1/3%cup}(320 mL; 105°F) with @instant yeast{2%tsp}(6 g) and @granulated sugar{1%Tbs}(12 g), then let it ~stand{10%min}.
>> step: add flour, salt and lard, knead 10 min
Add @bread flour{4%cup}(500 g), @table salt{2%tsp}(12 g) and @lard{1%Tbs}(14 g) to @&(~1)yeast water{}, then ~knead{10%min} to a firm, smooth dough that clears the bowl.
>> step: rise until doubled
Let @&(~1)dough{} ~rise{90%min} until doubled, then knock it back gently — a bolillo wants gas in it, not out of it.
>> step: shape 8 torpedoes, proof 45 min
Divide @&(~1)risen dough{} into 8, roll each into a torpedo with tapered ends, and ~proof{45%min} seam down on a floured cloth.
>> step: slash deep and bake at 400°F 22 min with steam
Slash @&(~1)proofed rolls{} once down the length, deep and at a shallow angle so the cut lifts into the ear, and bake at 400°F for ~bake{22%min} with @boiling water{1%cup}(240 mL) poured into a pan on the oven floor.