Monday, September 14, 2020

Baking Class: Sourdough Bolillos

When I lived in Texas we would take regular trips down to Mexico, usually Nuevo Laredo but sometimes Monterey or Mexico City. My first stop in whichever city it was would always be to a panaderia for fresh bolillos and a market for avocados and that would be my breakfast pretty much the whole time we were there. Crispy crusty on the outside, soft and chewy on the inside. So yummy!

Unfortunately, these are nothing like the bolillos I remember from those days. They are almost crispy crusty on the outside but although chewy on the inside, they are quite dense. If anyone has a recipe for bolillos like the ones they make in Tamaulipas I would be most grateful.

But in the meantime I can live with these.

I posted a recipe very similar to this back in 2017 but this updated recipe is the one that should be used.

Home Cookin v9.81 Chapter: My Recipes
makes 10 rolls

240 g (2 cups) active starter
460 g (1-1/3 cups) water
720 g (6 cups) all-purpose flour, plus more as needed
2 Tbsp honey
2 Tbsp butter, melted and cooled
2-3 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 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 anywhere form an hour to a couple of hours. 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 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 parchment 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.

Just before baking, 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 Key Ingredient
Exported from Home Cookin v9.81

No comments:

Related Posts Plugin for WordPress, Blogger...