If you like homemade, freshly baked bread, you will love this recipe. Prepare some delicious bolillos in the warmth of your home. You can use them to accompany your meals or simply enjoy them on their own.
1/2 tablespoons dry yeast, For the sourdough starter
1 1/2 cups wheat flour, For the sourdough starter
1/2 teaspoons salt, For the sourdough starter
1 1/2 cups water, For the sourdough starter
8 cups wheat flour
1 1/2 tablespoons salt
1 1/2 envelopes dry yeast
4 1/2 cups water
200 grams dough, starter
water
Preparation
1h
15 mins
Low
Preheat the oven to 230 °C
For the sourdough starter, in a bowl mix the baking powder with the wheat flour, salt, and water, let it rest until it doubles in volume.
Form a volcano with the flour and add the salt around it, add the baking powder in the center and mix with a little water, then add the rest until you obtain a homogeneous dough.
Incorporate the sourdough starter by kneading until you obtain an elastic and homogeneous dough that pulls away.
In a greased bowl, let the dough rest for 30 minutes covered.
Using your fist, remove some air from the dough, weigh portions of 110 grams, and stretch with your hands to form the bolillo, using a knife make a lengthwise cut on the bolillo.
For the teleras, shape an oval and flatten with your hands, make lines with a thin stick, pressing down.
Place on trays and cover with a plastic bag to retain moisture, let it rest until it doubles in volume.
Remove the plastic bag and brush the teleras and bolillos with water, bake for 15 minutes or until golden brown
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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