I use to love watching your show on PBS when I was little, my parents immigrated from Mexico and when I was younger there was a lot more racism towards Mexicans where I live so it was so cool for me as a kid to see this American man on TV be so passionate and in love with Mexico and its cuisine! Thank you😊
I do my own bolillos because in the US you can't find honest good bolillos like you can find in the western part of Mexico: Jalisco, Guanajuato, Colima, etc. Originally, and in some place is still called "Pan Frances", because the good and real "bolillo" was influenced by French bakers that came to Mexico, either because the French invasion or the Maximiliano kingdom. A good bolillo has a good crust, and has been fermented for at least 6 hours or more, water steam was used in the baking process.
Once i tried to make bolillos from a written recipe from a cookbook i use a lot hoping for a crusty, airy, baguette like piece of bread like the ones you find in the south since most supermarkets here in northern Mexico and even bakeries make it too soft and dense, sometimes even sweet. So i baked them and after hours of much work, wait and hope all i got was a bland, boring and soft birote that could've come out of any supermarket... It was a sad day. Will definitely try this recipe!
What I do with store-bought light bread like French bread and bolillos is bake them at 350 for 5 to10 minutes to darken and make a hard crust and then cut the French bread in pieces and freeze both in bags in the freezer. Then I can microwave for a few seconds to defrost.
Excellent class, I make them like you except that I add a "sobrecito" of "Sal de Uvas" you know the make, and they come perfect as they are made in México same for the " teleras" only a different folding the dough process, also I add it to the " Pan de Cuaresma" or Lenten Bread traditionally Spanish ( from España) this last one is enjoyed during the Lenten season, the texture of the bread is authentic like yours, but I suggest if you want to give it a go, use the Sal de Uvas, a known well secret among panaderos in México. Gives it the perfect crisp outside and the perfect "migajón" inside. Thank you for sharing your version of the recipe, delicious!!🥰😇Blessings!!
This feels like when my grandpa taught me his bread recipe. Thank you. I wish I could live that day again E: ripped me outta nostalgia with the "nice looks"😂😂😂
I'm one of those sourdough bakers you mentioned, and I appreciate when recipes have a sourdough option, both for levaning and to use up discard. I'm always looking for new ways to use my starter. Cold fermentation is a great tool that a lot of yeast-only bakers don't often take advantage of. The flavor improvement is great, but it's invaluable for busy sourdough home bakers as it allows for much greater timing flexibility in an otherwise lengthy, involved process.
All right Rick, one of my favorite things I enjoy at many a Mexican restaurant is a spinach mushroom quesadilla... I wanna make them at home and learn more
I was 17 and he was an apprentice to Diane Kennedy...I'm 69 now, and made a living cooking throughout the US. I started when I was 4, and grew up with Julia Childs and Graham Kerr and Jacques Pepin. Old school. 🙏✌️
I got covid for my second time yesterday and decided to finally make these to turn into tortas ahogadas. I was hungry so I didn't follow Rick's recommendation for the longer cold ferment and kind of regretted it. Also much like me at the moment, my rolls were a little disheveled, so I'll need to work on that. But the sandwich, oh good Lord, the crusty bread softening in the spicy tomato broth with Rick's reverse-style carnitas and pickled onions with the black-bean "mayo", this is why we cook.
I love that this is a dough that goes into the refrigerator. I have a thyroid problem and need to eat More like sourdough types of breads. So far I have a foccacia that I keep in the fridge overnight, and english muffin, and now I just found a brioche tangxung hamburger bun/ hot dog bun. So I am very interested in this recipe.
Awesome, ive always wanted to make my own birotes. Its what i miss most from mexico, walking over to the bakery and finding those piping hot birotes to have for breakfast or lunch.
Costco sells a excellent high protein all purpose organic artisan flour. In fact we just got it on the east coast less than a year ago. They have been talking about this flour on the breadboards in california for like the last three or four years.
I was raised in El Paso, Texas. I miss the bollilos we used to get in Juarez. In the 60's, we got A dozen bolillos for $1. I haven't found a recipe to make them that were like those. Hoping this is the one!
We haven't tested this recipe with Einkorn flour. The hydration might be too high to get a workable dough with that flour only, but a hybrid combining Einkorn with another flour might work. If you try it, please let us know how it turns out! Allison, Rick's Test Kitchen Director
You can definitely make this dough by hand and achieve the same results! It often takes a few extra minutes of kneading, but you're looking for the same result: smooth and elastic dough that doesn't stick to the board, but pulls away and stays together. -Allison, Rick's Test Kitchen Director
