In a spiral mixer, blend all dry ingredients together on your mixer’s first speed for 30 seconds. Add water and shortening and continue to mix on your mixer’s second speed, or until fully developed. Allow dough to rest for 10 minutes.
Scale and divide dough as desired and then let rise in a proofer set to 95°F with 80% humidity until they reach their desired size (about 10 minutes). Remove from proofer and score bolillos from end-to-end.
Place into a rack, deck or revolving oven and bake with steam at 410°F (210°C) for approximately 15-17 minutes. Bolillos are ready when a hard, golden brown crust has formed. Remove from oven, let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.
