Bolillos

also called bolillo · bolillos · pan francés · pan frances · mexican french roll · torta roll · pan blanco

The table

1 1/3 cups(320 mL; 105°F)warm waterstir, stand 10 minadd flour, salt and lard, knead 10 minrise until doubledshape 8 torpedoes, proof 45 minslash 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
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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 mintwo waits that overlap count once
Needs you
10 minthe rest you can walk away from

The recipe itself says 3 hr.

  1. stir, stand 10 min

    10 minwalk awayfrom the start

  2. add flour, salt and lard, knead 10 min

    10 minneeds you10 min in

  3. rise until doubled

    1 hr 30 minwalk away20 min in

  4. shape 8 torpedoes, proof 45 min

    45 minwalk away1 hr 50 min in

  5. slash deep and bake at 400°F 22 min with steam

    22 minwalk away2 hr 35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> step.1: stir, stand 10 min
>> step.2: add flour, salt and lard, knead 10 min
>> step.3: rise until doubled
>> step.4: shape 8 torpedoes, proof 45 min
>> step.5: slash deep and bake at 400°F 22 min with steam

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}. This is the empty half of the shelf: the whole savoury rack — and every torta built on it — starts here.

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.

Let @&(~1)dough{} ~rise{90%min} until doubled, then knock it back gently — a bolillo wants gas in it, not out of it.

Divide @&(~1)risen dough{} into 8, roll each into a torpedo with tapered ends, and ~proof{45%min} seam down on a floured cloth.

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. The steam is what gives the crust its blister and its crack.