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Sophia

Sophia Rivera

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Recipe of Homemade Bolillos
Recipe

Homemade Bolillos

1h
15 mins
Low
3.1
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284
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If you like homemade bread and freshly baked bread, this recipe will delight you. Prepare some delicious rolls in the heat of your house. You can use them to accompany your meals or just to eat them alone.
Learn more about Sophia Rivera

Ingredients

15 portions
  • 1/2 tablespoons yeast powder, For the sourdough
  • 1 1/2 cups wheat flour, For the sourdough
  • 1/2 teaspoons salt, For the sourdough
  • 1 1/2 cups Water, For the sourdough
  • 8 cups wheat flour
  • 1 1/2 tablespoons salt
  • 1 1/2 envelopes dry yeast
  • 4 1/2 cups Water
  • 200 grams dough, mother
  • enough Water

Preparation

Preheat oven to 230 ° c
For the sourdough, in a bowl mix the baking powder with the wheat flour, salt and water, let it stand until it doubles its volume.
Form a volcano with the flour and add the salt around, add the yeast in the middle and mix it with a little water, add the rest until obtaining a homogeneous mass.
Incorporate the dough kneading until obtaining an elastic and homogeneous mass that takes off.
In a greased bowl let the dough rest for 30 minutes covered.
With the help of your fist, remove a little air from the dough, weigh 110 gram pieces and stretch with the help of your hands to form the roll, using a knife to make a cut along the roll.
For the stringers form an oval and crush with your hands, form the lines with a thin stick, crushing.
Place on trays and lid with a plastic bag to keep their moisture, let stand until they double their volume.
Remove the plastic bag and varnish the teleras and the bobbin with water, bake for 15 minutes or until they are brown

PRESENTATION

In a bread basket, accompanied by a glass of cold milk or coffee.

TIPS

Let the dough rest in a warm place in this way the fermentation process will accelerate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (10)
Marcela Chavarria Sandoval
05/05/2020 09:46:06
Falta mucha explicación... Son dos masas diferentes. En otro.libromleí que la masa madre se.deja en el.refrinde un día para otro y al sig. día se junta con la 2a. Masa recién hecha. También leí que la sal se añade en el último minuto de batir.... Sería más exacto y fácil si ponen.las.medidas en gramos...
saida cabrera
21/04/2020 14:53:58
Son lo mejor
Saide Lopez
12/04/2020 13:32:31
No es la misma levadura??
Montse Moyrón Calderón
06/04/2020 08:42:20
Tengo problemas con la equivalencia en gramos y mililitros. Utilicé la flecha de cambiar las medidas, pero no me ayuda.
Gaby Rosales
27/10/2019 01:41:38
Hola! Yo sabía que la sal impide que la levadura levante, porque en este caso no? Y porque es doble levadura?
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