Let me share an incredible Mexican bolillo bread recipe that’s absolutely delicious! The texture is somewhat similar to Vietnamese baguette—crispy on the outside, soft and springy inside. The best part? It’s made with simple hand-kneading—no strenuous effort required—and still develops a beautiful gluten window. I love the savory, grainy flavor of this bread, which becomes even more fragrant as you chew. With only a small amount of sugar and oil, it’s both healthy and low in calories, making it a perfect staple during weight loss. Enjoy it as a sandwich bread or simply toasted on its own—it’s fantastic either way.

📝 Ingredients:

210g bread flour | 90g cake flour | 210g water | 8.5g butter | 4g salt | 4g sugar | 6g fresh yeast

⭐ Important Notes Before Starting:

▸ If you don’t have a baking stone, flip a baking tray over and preheat it in the oven. Once you put the bread in, quickly spray water onto the oven walls to create steam—this is key to achieving a beautiful ear when scoring!

▸ Make sure your oven is fully preheated. If the temperature drops too quickly, it will affect the bread’s rise. We recommend preheating the oven during the second fermentation.

👩🍳 Instructions:

1️⃣ Combine all ingredients and mix until uniform. Let the dough rest for 20 minutes.

2️⃣ Wearing gloves, knead the dough about 20 times until the surface is smooth. Rest for another 20 minutes. At this point, the dough should be about 80% windowpane stage.

3️⃣ Turn the dough out and roll it out. Stretch it as much as possible, then fold the sides inward and roll again. Repeat this 3–4 times to strengthen the gluten, until the dough becomes difficult to roll further.

4️⃣ Shape into a round ball and let it ferment until doubled in size. Divide into 5 portions and rest for 20–30 minutes.

5️⃣ Gently flatten each portion (do not fully degas), then roll up from top to bottom. Shape into a plump oval with a slightly raised center. Proceed to the second fermentation until it’s 1.5 times larger (if the room temperature is too low, use a proofing box at 28°C).

6️⃣ Make a slash down the center and brush a little olive oil over the cut to help the bread expand beautifully.

7️⃣ Preheat the oven to 230°C with a baking stone or flipped tray inside. Once the bread is in, spray water into the oven to create steam. Bake for 16 minutes.

Tags:

#LowSugarLowFatBread #WeightLossBread #LowCalorieBread #HealthyBaking #MexicanBread #BolilloBread #CrustyBread #HandKneadedBread #NoMixerNeeded #EasyHandKneadedBread #SimpleBaguetteStyle #HealthyLiving #ComfortFood #VietnameseBaguette