Wednesday, November 15, 2017

Baking Class: Sourdough Bolillos

I found a recipe for bolillos online that I adapted to sourdough.  I was disappointed that they did not come close to what I think of as a bolillo, but they were quite good.  I might be able to get them closer to the real deal if I play with the crust.  I just could not get them crusty enough.

But I will have fun trying.  Either way, these make for good eating.
Home Cooking v.8.59 Chapter: My Recipes
Makes 6 small or 8 large bolillos

120g starter
230g water
120g whole wheat flour
240g bread flour, plus more if necessary
1 Tbsp honey
1 Tbsp butter melted and cooled
1-1/2 tsp salt

1/4 cup cold water
1 tsp cornstarch

Add water to starter and mix well. Stir in the melted and cooled butter and the honey and then add about 300g of the flour about a cup at a time (starting with the whole wheat flour) and the salt. Mix together until a soft dough is formed, gradually adding in as much of the remaining flour as necessary to keep it from sticking.

Form the dough into a ball and place in an oiled bowl. Cover and let rise until doubled.

Punch it down and turn it out onto a lightly floured surface. Knead it briefly and let it sit for 10 minutes.

Divide the dough into 8 to 10 equal pieces. Preshape them into balls and let them rest for 20 minutes, then shape into batards, about 4 to 5 inches long. Place the rolls on a parchement paper-lined baking sheet. Slash the rolls and let rise until doubled in size.

Heat the oven to 375°F.

Combine the cold water and the cornstarch in a small saucepan and bring to a boil over high heat, stirring constantly. Let it boil for 2 minutes, then remove from the heat. Brush the rolls with the warm cornstarch mixture. Bake until they are golden brown and sound hollow when tapped, 30 to 35 minutes.

Remove from the oven and take the rolls off of the baking sheet and let cool on a wire rack

adapted from a recipe found at

exported from Home Cookin 8.59 (

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