Bolillo de piso
Bolillo de piso
Fermented Dough
Bolillo de piso ~ 🇲🇽 masas fermentadas (#fermented #dough)
The Bolillo is a staple in the pan Mexicano category, similarly shaped to a wheat-berry (last photo). The Bolillo dough is well developed, before giving it its short fermentation. That fermentation is the beginning of the necessary steps that need to be applied in order to achieve the perfect flavor, but most importantly the perfect bread break.
The break is achieved by mixing the dough to the optimum development, divided, then given a 10-15 minute fermentation. The bolillo must be rollled tight, before placing it on a flour dusted wooden board. Placed seam side up, the bolillos are giving a 30-45 minute rest under a cloth or plastic. The bolillos are then transferred and inverted onto a peel, where they are scored. The scoring tool can be a sharp knife, but I recommend to use a double edged razor to give the bolillos a clean break. The clean break is reflected on the rim of the dough as the steam escapes creating the firm crispy bow.
The steam is created when the raw bolillos make contact with the 🔥 hot oven deck, or piso. At this stage, as a young baker, we would use a spray bottle (with water) for additional steaming. The old Dalton deck oven, did not have the steam installed. So we had to improvise, and used a water spray to create sufficient steam, before closing the oven door.
The bolillo is baked for 15-20 minutes at 425*F. In some cases, it is baked higher to achieve the reddish tint.
Today I broke in, my new razor sharp, bread lame from @breadbosses ... Gracias @vanillaorangee 🤗 👸🏻 ♥️ . The scoring helps the bolillos expand to the signature appearance.
#bakingevolution #bolillos #breadbosses #pandulce #panmexicano
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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