Bolillo de Piso

Nov 17

Demo and Recipe Below!

“It’s all about the process.”

I remember this memory as if it were yesterday, but in reality the year was 2005. Dressed in my baker whites, I was troubleshooting a sheet cake at a small retail shop. The product was collapsing at post-bake; it ended up being an issue with process and equipment. That was a moment of realization that the process is just as important as the recipe itself. It is critical that process is reviewed prior to following a recipe. In the case of the bolillo de piso, it is defintely the process that paves the way to the perfect bread roll. The bolillo de piso, traditionally shaped as a wheat berry, is a crusty bread roll, baked on the floor of a hot oven. There are a few critical steps through the process that require special care to the soft dough.

In the French culinary world, having everything in its place is referred to as mis en place. As a French trained chef, I have applied the concept behind mis en place, to the recipes that I will share with you. In my baking world, process is part of the mis en place and is just as important as the ingredients and their proper measurements.

On an upcoming demo on @BakingEvolution I will walk you through the process and the critical steps.

One last note, prior to baking, don’t forget to use a razor sharp knife when scoring the bolillos. I used scotch tape to holster the double-edged razor to a wooden coffee stirrer. Probably not the same kosher tool used in industrial baking, but perfect DIY for the home baker.

I share my recipe to the world of #HomeBakers and anyone else looking to bake these at home during the upcoming holidays. Please share your feedback

#BakingEvolution #PanMexicano #BreadMasters #Bolillo #Bread #Rolls