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Ingredients
Bolillo Integral 100% MIX 1/50 LB
Fresh Yeast 25/1 LB
Mix
| Ingredients | Small Batch | Large Batch |
| Bolillo Integral 100% Mix | 10 lb | 50 lb |
| Water (Variable) | 5 lb 14 oz | 29 lb 5 oz |
| French Yeast | 6.4 oz | 2 lb |
Mix for 2 minutes in low speed to incorporate the ingredients, then continue mixing for 10 minutes in medium speed (medium speed is 3rd speed on a 4-speed machine), or until fully developed.
Ferment
Dough temperature should be 78-80°F after mixing. Fermentation time is approximately 10-15 minutes.
Scale and Proof
Scale and make up as desired, proof for approximately 45 minutes at 95°F in a medium moist proofing cabinet.
Bake
Score the top of the bolillo rolls, then bake at 395°F for approximately 15 minutes (with 10 seconds of steam).
Recipe courtesy of BakeMark
