How to Make Bolillos Bread

Bolillos, also known as pan francés, is a type of savory bread made in Mexico, among other places. These bolillos rolls have several variations, but the most common are shorter in length and baked in a stone oven. Bolillo Bread was introduced to Mexico City in the 1860s by Emperor Maximilian’s culinary troupe, and its use quickly spread throughout the country after that. More info about this recipe 👉 https://camilamade.com/mexican-bolillos/ -------------------------------------------------------------------------------------------------------------------------------------------------------------- INGREDIENTS For the Dough: 875 g ( about 7 cups) bread flour or all-purpose flour 500 ml ( about 2 cups) warm water (110⁰F and 115°F), as needed 18 g (4 teaspoons) Himalayan or kosher salt 15 g ( about 1 tablespoon) granulated sugar For the Pre - Ferment dough: 125 g (1 cup) bread flour or all-purpose flour, spooned and leveled 226 ml ( 1 cup) warm water (110 ⁰F to 115°F) 15 g (about 4 teaspoons) instant dry yeast -------------------------------------------------------------------------------------------------------------------------------------------------------------- Subscribe for more video recipes 👉 https://www.youtube.com/channel/UC98ts8BqQVzw71dhnKubzbA -------------------------------------------------------------------------------------------------------------------------------------------------------------- MORE DELICIOUS RECIPES Pan con Pollo 👉 https://youtu.be/zJtU4tWWVuM Costillas de Puerco 👉 https://youtu.be/LQpz_CgmGuc Atole de Avena 👉 https://youtu.be/U7ANt-hbUqM